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My review
Chicken and Mushroom Saute
ANGCHICK
"A quick and easy dish that is low fat and delicious. Serve over cooked rice."
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Ingredients
servings 293 calsOriginal recipe yields 2 servings
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Directions
{{model.addEditText}} Print- 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
Per Serving: 293 calories; 10.9 g fat; 17.2 g carbohydrates; 30.7 g protein; 80 mg cholesterol; 932 mg sodium. Full nutrition
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Reviews
Read all reviews 219305 Ratings
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Most helpful positive review
3/23/2008
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. Addi...
Most helpful critical review
10/9/2009
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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3/23/2008
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. Addi...
3/26/2003
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...
1/16/2002
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...
1/9/2002
What a great recipe! I too added mushrooms and served over brown rice. Will definately make again!
10/10/2003
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...
3/5/2008
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...
10/20/2003
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...
7/22/2002
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...