This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Basic Crepes Discover how easy it is to make five-star crepes. »
- - Memorial Day Recipes Ribs, burgers, and pie to start summer right. »
- - Low-Fat Faves Eat well, feel great. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Chicken Saute with Fennel Mushroom Sauce
KJ's Mushroom Chicken
Cream of Mushroom Chicken
Baked Lemon Chicken with Mushroom Sauce
Mushroom Chicken Parmesan
more »
Top Related Articles
Rotisserie Chicken Jump-starts Snazzy Meals
Top Chicken Dinners for Spring
Deboning a Chicken Breast
Deboning a Chicken Thigh
Cutting Up a Whole Chicken
Perfect Fried Chicken
Finger-Lickin' Chicken Dippers
Making Chicken Stock
Roasting Chicken
Chicken Soup's On
Related Collections
300 Calories or Less per Serving - Chicken
Canned Mushrooms
Pan Fried Chicken Breasts
300 Calories or Less per Serving
Canned Food Recipes

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Chicken and Mushroom Saute

By: ANGCHICK

"A quick and easy dish that is low fat and delicious. Serve over cooked rice."

Rate/Review | Read Reviews (192)

What to Drink?
	Chardonnay

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 servings

Ingredients

2 skinless, boneless chicken breast halves - pounded thin
1/4 cup all-purpose flour
salt and ground black pepper to taste
2 teaspoons butter
2 teaspoons vegetable oil
1 (4.5 ounce) can mushrooms, drained
1 cup water
1 packet chicken bouillon granules
1 teaspoon cornstarch
1/2 teaspoon dried parsley
1/4 teaspoon garlic powder
ground black pepper to taste

Directions

Season flour with salt and pepper. Dredge chicken in seasoned flour onto a sheet of wax paper. In a nonstick skillet, combine the vegetable oil and butter or margarine and heat over medium high heat until bubbly and hot. Add chicken and cook until lightly browned on both sides and cooked through, 3 to 4 minutes. Remove chicken and set aside.
To the same skillet, add the mushrooms and saute for about 5 minutes. Combine the water, broth mix, cornstarch, parsley, garlic powder, salt and pepper and add to the skillet. Cook, stirring frequently, until liquid is thickened, 1 to 2 minutes.
Return chicken to the skillet and cook until chicken is heated through, 1 to 2 minutes. Serve.