This recipe comes from my favorite site, Allrecipes! It's a quick, easy, and comfort-food style satisfying. It's great when served with brown rice to soak up the yummy sauce. I hope you enjoy Chicken and Mushroom Saute! Just a note- I did make a couple of changes to the recipe- check it out below (indicated with a *)
2 skinless, boneless chicken breast halves - pounded thin
1/4 cup all-purpose flour
salt and ground black pepper to taste
2 teaspoons butter
2 teaspoons olive oil*
1 cup fresh, thinly sliced mushrooms*
1 cup chicken broth*
1 can cream of chicken soup (99% fat free version) *
1 teaspoon cornstarch
1/2 teaspoon dried parsley
1/4 teaspoon garlic powder
ground black pepper to taste
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.