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Chicken

Chicken and Mushroom Saute

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Chicken: Chicken and Mushroom Saute
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INGREDIENTS
Servings: 2
skinless, boneless chicken breast halves - pounded thin
all-purpose flour
salt and ground black pepper to taste
butter
vegetable oil
mushrooms, drained
water
chicken bouillon granules
cornstarch
dried parsley
garlic powder
ground black pepper to taste
DIRECTIONS
  1. 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.
  2. 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.
  3. Return chicken to the skillet and cook until chicken is heated through, 1 to 2 minutes. Serve.
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