A quick and easy dish that is low fat and delicious. Serve over cooked rice.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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

293 calories; 10.9 g total fat; 80 mg cholesterol; 932 mg sodium. 17.2 g carbohydrates; 30.7 g protein; Full Nutrition

Reviews (225)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/23/2008
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. Adding some dry italian salad dressing mix to your flour will really help kick the flavor up a notch. Don't forget to add cold water to your cornstarch! The perfect partner for this is egg noodles. A great recipe for weeknight or for company. Always a winner. Read More
(99)

Most helpful critical review

Rating: 3 stars
10/09/2009
I had high hopes for this one. I thought pretty bland and i added extra garlic too- doubt i make again Read More
(4)
314 Ratings
  • 5 star values: 204
  • 4 star values: 86
  • 3 star values: 20
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
03/23/2008
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. Adding some dry italian salad dressing mix to your flour will really help kick the flavor up a notch. Don't forget to add cold water to your cornstarch! The perfect partner for this is egg noodles. A great recipe for weeknight or for company. Always a winner. Read More
(99)
Rating: 5 stars
03/23/2008
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. Adding some dry italian salad dressing mix to your flour will really help kick the flavor up a notch. Don't forget to add cold water to your cornstarch! The perfect partner for this is egg noodles. A great recipe for weeknight or for company. Always a winner. Read More
(99)
Rating: 5 stars
01/18/2004
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 will clump up. Read More
(46)
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Rating: 5 stars
05/10/2003
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 browned it then put them with the sauce over top in an oven at 350 for an hour. It was so very very good and easy. My husband said it was as good as Olive Garden! Read More
(43)
Rating: 4 stars
08/29/2002
What a great recipe! I too added mushrooms and served over brown rice. Will definately make again! Read More
(21)
Rating: 5 stars
01/18/2004
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 but it came out wonderful. I had to add a little more cornstarch and I used Mrs. Dash gralic and herbs seasoning in the flour mixture as well as with the chicken broth. I also steamed some broccoli and tossed that into the pan with the chicken and the mushrooms. Served over linguine and it was delicious and elegant. I will definitely make this again!!! Read More
(19)
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Rating: 5 stars
01/18/2004
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 for color as well as some chopped onion & a pinch of crushed rosemary. Served over Uncle Ben's Chicken & Wild Rice Pilaf and we really enjoyed this tasty dish! Will make it again - next time I'll have to double this for dinner!! Read More
(13)
Rating: 5 stars
03/05/2008
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 & seasoning salt first and I sauted a chopped onion with the mushrooms. For ease I used chicken stock. I also added 1/4c fat free sour cream & a ton of pepper right before serving the dish. My family is full of picky eaters & they gobbled this up (after making sure there were no mushrooms visable on their plate!) The chicken was delicious & this recipe is a keeper! Read More
(13)
Rating: 5 stars
01/01/2004
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 mushrooms sliced instead of canned. Tossed with spiral pasta. Delicious! Read More
(12)
Rating: 5 stars
09/27/2004
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 sauce to add more flavor. Also used fresh mushrooms and it was amazing. Read More
(9)
Rating: 3 stars
10/09/2009
I had high hopes for this one. I thought pretty bland and i added extra garlic too- doubt i make again Read More
(4)