Make Us Your Home Page
Make Us Your Home Page
Bookmark Allrecipes.com
Bookmark This Page
New Users!
Create your FREE Allrecipes.com recipe box
.
Recipes
|
Ingredients
|
Articles
|
More »
Advanced Search
Glossary Search
Collection Search
User Name
Password
Remember me?
Forgot password?
My Profile
My Stuff
Recipes
Budget Cooking
Recipe Exchange
Holidays
Baking
Halloween
More Recipes Like This
KJ's Mushroom Chicken
Cream of Mushroom Chicken
Easy Skillet Chicken a la King
Creamy Garlic Mushroom Chicken
Chicken Roll Ups
MORE
Top Related Articles
Rotisserie Chicken Jump-starts Snazzy Meals
Deboning a Chicken Breast
Lunch Box: Chicken Pops
Deboning a Chicken Thigh
Cutting Up a Whole Chicken
Stuffing Chicken Breasts: 3 Easy Ways (Video)
Citrus Skillet Chicken & Rice (Video)
Chicken & Broccoli Alfredo (Video)
Finger-Lickin' Chicken Dippers
Roasting Chicken
Related Collections
300 Calories or Less per Serving - Chicken
Canned Mushrooms
Pan-Fried Chicken Breasts
300 Calories or Less per Serving
Canned Food Recipes
Free Membership
Join the Allrecipes Community!
Contests and Sweepstakes
Create a Recipe Box
Sign Up For Newsletters
Manage Emails
Favorite Products
Comparison Shop
TasteBook
Create-A-Cookbook
Cookbooks
Magazines
Cooking In Style Club
Shop
Culinary Schools
Print This Recipe
Full Page
3x5 Card
4x6 Card
Email This Recipe
Chicken and Mushroom Saute
SUBMITTED BY:
ANGCHICK
PHOTO BY:
tetedefromage
"A quick and easy dish that is low fat and delicious. Serve over cooked rice."
RECIPE RATING:
Read Reviews
(148)
Review/Rate This Recipe
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
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.
ADVERTISE WITH US
ADVERTISEMENT
REVIEWS
Reviewed on Aug. 29, 2002 by
GINNYG
X
Full Review
GINNYG
Aug. 29, 2002
What a great recipe! I too added mushrooms and served over brown rice. Will definately make again!
Was this review helpful?
[
YES
]
13 users found this review helpful
What a great recipe! I too added mushrooms and served over brown rice. Will definately make...
MORE
MORE
Reviewed on Mar. 23, 2008 by
MAMASPICE
X
Full Review
MAMASPICE
Mar. 23, 2008
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.
Was this review helpful?
[
YES
]
12 users found this review helpful
This is a regular in our house! I use cream of mushroom soup and chicken broth to give the...
MORE
MORE
Reviewed on Jan. 18, 2004 by CHRISTINZ
X
Full Review
CHRISTINZ
Jan. 18, 2004
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.
Was this review helpful?
[
YES
]
7 users found this review helpful
Super simple yet delicious! No leftovers! Served on top of white rice...makes a very nice...
MORE
MORE
Reviewed on Jan. 18, 2004 by
DREGINEK
X
Full Review
DREGINEK
Jan. 18, 2004
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!!
Was this review helpful?
[
YES
]
7 users found this review helpful
This made for a nice, simple lunch!! I too used low-sodium chicken broth in place of the...
MORE
MORE
Reviewed on May 10, 2003 by DIANA TENNES
X
Full Review
DIANA TENNES
May 10, 2003
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!
Was this review helpful?
[
YES
]
7 users found this review helpful
I made this into a serving size for 6 and used 1cup of wine plus 2 cups water for the 3 cups...
MORE
MORE
Reviewed on Jan. 18, 2004 by
CUTIEAKC
X
Full Review
CUTIEAKC
Jan. 18, 2004
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!!!
Was this review helpful?
[
YES
]
6 users found this review helpful
Thsi was fabulous. I used low sodium chicken broth instead of the water and used butter...
MORE
MORE
Reviewed on May 24, 2004 by CARYNNEWHALL
X
Full Review
CARYNNEWHALL
May 24, 2004
Great recipe! It was fast and easy to make, and very tasty. I would use more mushrooms and I only needed about half the flour. One thing that I tried, and liked, after I removed the chicken and mushroomswas: add a little chardonnay and a little water to the pan, heat it up to get all the baked on stuff to mix together, let it reduce slightly, then pour it over the chicken and rice. It added a faboulous flavor and my husband kept telling me how much he liked it. If it gets too thick, mix a little conrstarch and hot water together and add it to the sauce.
Was this review helpful?
[
YES
]
5 users found this review helpful
Great recipe! It was fast and easy to make, and very tasty. I would use more mushrooms and I...
MORE
MORE
Reviewed on Jan. 1, 2004 by MIRANDA
X
Full Review
MIRANDA
Jan. 1, 2004
So yummy and easy to make! I used light olive oil in place of the vegetable oil and omitted the butter. Substituted chicken broth for the water and bouillon granules & used 12 oz. fresh mushrooms, sliced, instead of canned. Tossed with spiral pasta. Delicious!
Was this review helpful?
[
YES
]
5 users found this review helpful
So yummy and easy to make! I used light olive oil in place of the vegetable oil and omitted...
MORE
MORE
Reviewed on Sep. 27, 2004 by Natalie E
X
Full Review
Natalie E
Sep. 27, 2004
This recipe was great. The only changes I made were substituting the chicken broth for the water and chicken granules as others had suggested. Also, I added a packet of lipton onion soup to the sauce to add more flavor. Also used fresh mushrooms and it was amazing.
Was this review helpful?
[
YES
]
4 users found this review helpful
This recipe was great. The only changes I made were substituting the chicken broth for the...
MORE
MORE
Reviewed on Jan. 1, 2004 by
BETHANNE770
X
Full Review
BETHANNE770
Jan. 1, 2004
This recipe was very good. Instead of the boullion, water and garlic powder, I used a roasted garlic flavored chicken broth. It worked great. I also used fresh mushrooms and they were wonderful in the sauce. I served it over buttermilk biscuits. Mmmmmmmm!
Was this review helpful?