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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:
The reviewer gave this recipe 196 stars. This recipe average a 4.5 star rating.
Read Reviews (148)

SERVINGS

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Servings
 

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

DIRECTIONS

  1. 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.
  2. 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.
  3. Return chicken to the skillet and cook until chicken is heated through, 1 to 2 minutes. Serve.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2002 by GINNYG
What a great recipe! I too added mushrooms and served over brown rice. Will definately make... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 23, 2008 by MAMASPICE
This is a regular in our house! I use cream of mushroom soup and chicken broth to give the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 18, 2004 by CHRISTINZ
Super simple yet delicious! No leftovers! Served on top of white rice...makes a very nice... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 18, 2004 by DREGINEK
This made for a nice, simple lunch!! I too used low-sodium chicken broth in place of the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 10, 2003 by DIANA TENNES
I made this into a serving size for 6 and used 1cup of wine plus 2 cups water for the 3 cups... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 18, 2004 by CUTIEAKC
Thsi was fabulous. I used low sodium chicken broth instead of the water and used butter... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 24, 2004 by CARYNNEWHALL
Great recipe! It was fast and easy to make, and very tasty. I would use more mushrooms and I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 1, 2004 by MIRANDA
So yummy and easy to make! I used light olive oil in place of the vegetable oil and omitted... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 27, 2004 by Natalie E
This recipe was great. The only changes I made were substituting the chicken broth for the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 1, 2004 by BETHANNE770