Chicken and Mushroom Saute

Chicken and Mushroom Saute

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"A quick and easy dish that is low fat and delicious. Serve over cooked rice."
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servings 293 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 293 kcal
  • 15%
  • Fat:
  • 10.9 g
  • 17%
  • Carbs:
  • 17.2g
  • 6%
  • Protein:
  • 30.7 g
  • 61%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 932 mg
  • 37%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  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.


  1. 292 Ratings

Most helpful positive review

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. Addi...

Most helpful critical review

I had high hopes for this one. I thought pretty bland and i added extra garlic too- doubt i make again

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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. Addi...

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 wil...

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...

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...

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...

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 f...

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 mushroom...

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 ...

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