Chicken and Mushrooms
Summer is here again, and like most people I'm more active now than in winter, so I prefer meals that are light but still filling, with good flavor, and of course don't take a lot of time to prepare (because let's face it - who wants to spend a lot of time in the kitchen in the summer?).
This dish "checks all the boxes", as my co-workers are fond of saying these days. It uses thin-sliced chicken in a savory mushroom gravy, and takes less than an hour to make. Serve it over mashed potatoes and throw in some steamed veggies, and you've got a very filling meal.
Adapted from Cook 2 Eat Well
Thin sliced chicken in a savory mushroom gravy, perfect for evenings when you want something light and flavorful but don't want to spend a lot of time in the kitchen.
Adapted from Cook 2 Eat Well
- 1 1/2 lb boneless skinless chicken breast, thin sliced (see notes)
- 1 tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp ground black pepper
- 2 tbsp olive oil
- 2 tbsp butter
- 8 oz mushrooms, sliced (see notes)
- 2 tbsp all purpose flour
- 2 cup chicken broth or stock
Using a meat mallet, pound each piece of chicken until it is approximately 1/4 inch thick.
In a small bowl combine salt, onion powder, garlic powder, paprika, and pepper and mix well. Use this seasoning mixture to season both sides of each piece of chicken.
In a large skillet, heat the olive oil over medium heat. Place the seasoned chicken in the skillet and cook for 3-5 minutes per side or until the chicken is golden brown and cooked through. Remove the chicken to a plate and set aside, covering to keep warm. Do not drain or clean the skillet.
Add butter to the skillet and continue over medium heat. When the butter has melted, add the mushrooms and cook for 1-2 minutes, stirring frequently. Sprinkle the flour over the mushrooms and mix together. Continue cooking for another 2 minutes, still stirring frequently. Slowly stir in the chicken broth, scraping up any brown bits off the bottom of the skillet.
Bring the mixture to a simmer and cook for approximately 5 minutes or until it thickens into a gravy, stirring occasionally. Taste and add salt or pepper as desired.
Add the chicken and any juices from the plate back into the skillet. Turn the chicken to coat both sides with gravy. Cover and reduce heat to medium-low for 5 minutes to warm through. Remove from heat and let rest 5 minutes before serving.
Servings 4
Serving Size 6 oz chicken plus gravy
- Amount Per Serving
- Calories 375kcal
- % Daily Value *
- Total Fat 19.8g31%
- Saturated Fat 7.1g36%
- Cholesterol 114mg38%
- Sodium 1069mg45%
- Potassium 311mg9%
- Total Carbohydrate 6.5g3%
- Dietary Fiber 0.9g4%
- Sugars 1.7g
- Protein 42.9g86%
- Calcium 11 mg
- Iron 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- If thin sliced chicken breasts are not available at the grocer, use two chicken breasts and slice lengthwise, making two thinner "fillets" from each breast. There should be a total of four pieces.
- If sliced mushrooms are not available, purchase whole mushrooms but take care not to slice them too thin or they will fall apart when cooked.