Pan-Fried Chicken Breast with Mushroom Gravy
Description
An easy recipe for pan-fried chicken breast cooked in a tasty mushroom gravy with white wine. Serve with rice or potatoes and a vegetable.
Ingredients
•
4 (5 ounce) chicken breasts
•
1 teaspoon onion powder
•
1/2 teaspoon salt
•
1/2 teaspoon freshly ground black pepper
•
3 tablespoons olive oil
•
1 (8 ounce) package sliced fresh mushrooms
•
2 cloves garlic, sliced
•
3/4 cup water
•
1/4 cup dry white wine
•
1 (1 1/4 ounce) envelope dry chicken gravy mix
Directions
1
Sprinkle both sides of the chicken breasts with onion powder, salt, and pepper.
2
Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 5 minutes per side.
3
Add garlic and mushrooms and cook until mushrooms have released their liquid and are reduced in size, about 5 minutes.
4
Stir together water, white wine, and gravy packet in a small bowl and pour into the skillet.
5
Bring liquid to a simmer, cover, reduce heat to medium, and cook for 5 minutes. Turn chicken breasts and continue cooking until chicken is no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).