Chicken Breasts With Sauteed-mushroom Gravy
Total Time: 55 mins
Preparation Time: 15 mins
Cook Time: 40 mins
Ingredients
- Servings: 4
- 1 teaspoon vegetable oil
- cooking spray
- 2 -3 cups sliced portabella mushrooms
- 1 1/2 teaspoons montreal roasted garlic chicken seasoning
- 1 teaspoon dried thyme
- 4 (4 ounce) boneless skinless chicken breasts
- 1 1/4 cups fat-free chicken broth
- 2 teaspoons cornstarch
Recipe
- 1 heat oil in skillet coated with cooking spray over med-high heat.
- 2 add sliced mushrooms and sauté until cooked through (about 7-10 minutes).
- 3 remove mushrooms from pan and keep warm.
- 4 mix together the mccormick grill mates roasted garlic montreal chicken and thyme.
- 5 rub over chicken breasts.
- 6 add to pan (spray with a little more cooking spray if pan is very dry).
- 7 sear at least 5 minutes on first side before turning over.
- 8 repeat on the other side.
- 9 continue turning and cooking until chicken is golden brown and just about cooked through (about 20 minutes), adding ¼ cup chicken broth to pan half way through, if necessary.
- 10 with a whisk, combine chicken broth and cornstarch in a cup.
- 11 add broth and mushrooms to pan with chicken.
- 12 bring to a boil for 1-2 minutes.
- 13 cover and simmer for 5-7 minutes as gravy thickens.
- 14 serving is 1 piece of chicken with about 33 cups of gravy and mushrooms.
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