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

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

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.