Skillet Chicken and Mushrooms in Gravy
Ingredients
The mushrooms
-
1
tablespoon
light butter
-
8
oz
sliced mushrooms
-
1
teaspoon
chopped fresh parsley
-
¼
teaspoon
dried thyme
-
⅛
teaspoon
salt
-
⅛
teaspoon
black pepper
-
1
clove
garlic, minced
The chicken
-
4
pieces
chicken breast cutlets (5 oz each)
-
1
tablespoon
all-purpose flour
-
½
teaspoon
salt
-
½
teaspoon
black pepper
-
½
teaspoon
garlic powder
-
1
tablespoon
olive oil
The gravy
-
3
tablespoons
light butter
-
3
tablespoons
all-purpose flour
-
2 ½
cups
reduced sodium chicken broth
-
½
teaspoon
Better Than Bouillon Chicken Base
-
½
teaspoon
Gravy Master Seasoning and Browning Sauce
-
1-2
teaspoons
chopped parsley
Instructions
- Melt light butter in a large sauté pan over medium-high heat, add mushrooms and cook until softened and golden.
- Add parsley, thyme, salt, pepper, and garlic to the mushrooms and cook briefly until fragrant.
- Remove mushrooms and keep warm.
- Mix flour, salt, pepper, and garlic powder in a small dish, then coat chicken cutlets with the mixture.
- Heat olive oil in the same pan and cook chicken cutlets until golden and cooked through.
- Remove chicken and keep warm.
- In the same pan, melt light butter for the gravy, whisk in flour, and then gradually add chicken broth while stirring.
- Add Better Than Bouillon and Gravy Master, bring to a boil, then simmer until thickened.
- Stir mushrooms back into the gravy, add chicken cutlets, and spoon gravy over the top.
- Cover and heat through before serving, garnished with parsley.
Nutrition Facts (estimated)
Servings
4
Calories
312
Total fat
14g
Total carbohydrates
10g
Total protein
35g
Sodium
589mg
Cholesterol
0mg
You might also like