Recipe by ANGCHICK
"A quick and easy dish that is low fat and delicious. Serve over cooked rice."
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skinless, boneless chicken breast halves - pounded thin
salt and ground black pepper to taste
1 (4.5 ounce) can
chicken bouillon granules
ground black pepper to taste
This is a regular in our house! I use cream of mushroom soup and chicken broth to give the sauce some oomph and to make extra. You can also add green or white sauteed onions if you desire. Adding some dry italian salad dressing mix to your flour will really help kick the flavor up a notch. Don't forget to add cold water to your cornstarch! The perfect partner for this is egg noodles. A great recipe for weeknight or for company. Always a winner.
I had high hopes for this one. I thought pretty bland and i added extra garlic too- doubt i make again
Super simple yet delicious! No leftovers! Served on top of white rice...makes a very nice looking dish. Mix the cornstarch in some cold water before adding it to the hot pan, otherwise it will clump up.
I made this into a serving size for 6 and used 1cup of wine plus 2 cups water for the 3 cups water. I also added onions with the mushrooms when I sauted them. I didn't pound the chicken just browned it then put them with the sauce over top in an oven at 350 for an hour. It was so very, very good and easy. My husband said it was as good as Olive Garden!
What a great recipe! I too added mushrooms and served over brown rice. Will definately make again!
Thsi was fabulous. I used low sodium chicken broth instead of the water and used butter flavour spray and a little bit of olive oil. I forgot to pound the chicken thin so I had to cook it longer but it came out wonderful. I had to add a little more cornstarch and I used Mrs. Dash gralic and herbs seasoning in the flour mixture as well as with the chicken broth. I also steamed some broccoli and tossed that into the pan with the chicken and the mushrooms. Served over linguine and it was delicious and elegant. I will definitely make this again!!!
Many people made the comment that this recipe was a good base recipe- so I made a few changes and it was just yummy! The only changes I made were: I seasoned the flour with garlic powder, pepper & seasoning salt first and I sauted a chopped onion with the mushrooms. For ease I used chicken stock. I also added 1/4c fat free sour cream & a ton of pepper right before serving the dish. My family is full of picky eaters & they gobbled this up (after making sure there were no mushrooms visable on their plate!) The chicken was delicious & this recipe is a keeper!
This made for a nice, simple lunch!! I too used low-sodium chicken broth in place of the water, and fresh sliced mushrooms instead of canned. I also added a jar of diced pimentos to the gravy for color as well as some chopped onion, & a pinch of crushed rosemary. Served over Uncle Ben's Chicken & Wild Rice Pilaf and we really enjoyed this tasty dish! Will make it again - next time, I'll have to double this for dinner!!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken and Mushroom Saute
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
** Calories: 293
** Calories from Fat: 98
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