a wonderful low-fat recipe that is quick and simple. Over cooked rice, please.
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 2 skinless, boneless chicken breast halves – pounded thin
- ¼ 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
- ½ teaspoon dried parsley
- ¼ teaspoon garlic powder
- ground black pepper to taste
Instructions
- 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.
Nutrition Facts
| Calories | 293 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 80 mg |
| Dietary Fiber | 2 g |
| Protein | 31 g |
| Saturated Fat | 4 g |
| Sodium | 932 mg |
| Sugars | 2 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
This was so amazingly good and easy and it’s a great base recipe so I did make a couple of changes. I used skinless and boneless thighs and I added salt, pepper and garlic powder to the flour as well as to the sauce. I used Better than Bullion Chicken broth. While sauteing the mushrooms I added some red pepper flakes and a Tuscan spice blend for a bit of a kick. Used fresh mushrooms and fresh parsley because I had them and a spritz of fresh lemon juice at the end. This had so much flavor and definitely making this again.
I pounded the chicken to an inch and it still came out pink. I cooked them more than the 4 minutes, and, again, it was pink. Cooking time needs adjustments!
Absolutely delicious.
This was amazing! I used fresh sliced mushrooms and added 1/3 c sour cream to the sauce just before I put the chicken back in. Even the hubby was reaching about his good it was!
Turned out so much better than I expected. My family raved about it.
This was delicious. I’m incapable of making a recipe as stated, so I did make a few tweaks. Used homemade chicken broth mixed with cornstarch, sautéed onions and garlic with fresh portabella mushrooms, added dried Italian herbs to the flour. Finished the dish with a splash of good white wine after the chicken was removed, scraping up the browned bits. Served with mushroom ravioli and broccoli. My husband and I both loved it.
This was a great recipe. It was quick and easy. My family really enjoyed it. I will make it again.
It came out perfectly delicious !
I made this but made a bit healthier and more fresh. No vegetable oil, sub avocado oil, used fresh mushrooms not canned (GROSS!), fresh garlic not powdered and added onion powder to the flour dredge. Turned out great!
Delicious!! I seasoned (salt, pepper, paprika, and garlic powder) and pan seared the chicken with olive oil instead of using the flour. I then made the sauce but had to add a some more water because it was a bit salty. Fiancé loved it, and he usually not a fan of chicken and mushrooms. Will be making it again soon!!
Used fresh garlic minced.
Absolutely loved it! My whole family enjoyed it! I used chicken Broth with a tiny bit of bullion, and added garlic and onion to sauté with the mushrooms. Served it over/with bowtie noodles and garlicky green beans. This is definitely a keeper!!!
Great recipe! Used fresh mushrooms and served over brown rice. Definitely make again!
This was unexpectedly delicious but I did make some changes, hence -1 star. I used fresh mushrooms and chicken broth, instead of canned mushrooms and bullion, respectively. Also, I turned the heat off after I stirred in the chicken and covered with a tight fitting lid for about 10 min to keep the chicken tender and juicy (instead of stirring to heat through). Even my picky 2-year old enjoyed it…will be making it again soon!
A great base recipe. I added onion, garlic and a spoon full of low fat cream cheese to the sauce at the end.
Husband loved this
I think the chicken was better without the sauce. Dull, dull, dull. Will not be making again.
My husband loved this. The only changes I made were adding a dollop of low fat sour cream and 1/4 cup of red wine to the gravy. Also, I halved the recipe and served it on a bed of brown rice. I will make this again. This is about as close as I’ll ever come to making fried chicken!
Instead of the water, I used the water from the mushrooms and apple cider vinegar. I also added a garlic and herb blend seasoning instead of just the garlic powder. I really enjoyed it!
Made this with the Mushroom Rice side dish I found on this website. Everyone loved it. 🙂 Between the 2 dishes only 500 cals.
This is a tasty, quick and easy meal. I reserved the liquid from the mushrooms and used it along with the water and bullion for some added depth of flavor. I will make this again!