Sautéed Chicken and Mushrooms
Description
A straight forward combination of mushrooms and chicken breast fillets, with its own lightly seasoned gravy.
Ingredients
•
1/4 cup all-purpose flour
•
salt and ground black pepper to taste
•
2 skinless, boneless chicken breast halves - pounded thin
•
2 teaspoons butter
•
2 teaspoons vegetable oil
•
1 (4 1/2 ounce) can mushrooms, drained
•
1 cup water
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1 packet chicken bouillon granules
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1 teaspoon cornstarch
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1/2 teaspoon dried parsley
•
1/4 teaspoon garlic powder
Directions
1
Stir together flour, salt, and pepper on a large plate until well mixed. Dredge chicken in seasoned flour and place on a sheet of wax paper.
2
Place butter and oil in a large nonstick skillet over medium-high heat until bubbly and hot. Add dredged chicken and cook until lightly browned on both sides and cooked through, 3 to 4 minutes. Remove chicken and set aside.
3
Add mushrooms to the same skillet and sauté for about 5 minutes. Add water, bouillon granules, cornstarch, parsley, garlic powder, salt, and pepper to the skillet. Cook, stirring frequently, until liquid is thickened, 1 to 2 minutes.
4
Return chicken to the skillet and cook until chicken is heated through, 1 to 2 minutes.