Sautéed Chicken and Mushrooms

Sautéed Chicken and Mushrooms

A straight forward combination of mushrooms and chicken breast fillets, with its own lightly seasoned gravy.

Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
293 Calories

Recipe Instructions

Step 1
Stir together flour, salt, and pepper on a large plate until well mixed. Dredge chicken in seasoned flour and place on a sheet of wax paper.
Step 2
Place butter and oil in a large nonstick skillet over medium-high heat until bubbly and hot. Add dredged chicken and cook until lightly browned on both sides and cooked through, 3 to 4 minutes. Remove chicken and set aside.
Step 3
Add mushrooms to the same skillet and sauté for about 5 minutes. Add water, bouillon granules, cornstarch, parsley, garlic powder, salt, and pepper to the skillet. Cook, stirring frequently, until liquid is thickened, 1 to 2 minutes.
Step 4
Return chicken to the skillet and cook until chicken is heated through, 1 to 2 minutes.

Ingredients

  • 1 cup water
  • 2 teaspoons vegetable oil
  • 1 teaspoon cornstarch
  • 2 teaspoons butter
  • salt and ground black pepper to taste
  • 1 (4.5 ounce) can mushrooms, drained
  • 2 skinless, boneless chicken breast halves - pounded thin
  • 1 packet chicken bouillon granules
  • 0.25 cup all-purpose flour
  • 0.5 teaspoon dried parsley
  • 0.25 teaspoon garlic powder

Categories

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