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Sautéed Chicken & Mushrooms with Lemon Parsley Sauce

  • 20 min
  • Easy
  • 10
  • Olive oil -- 1.5 fl.oz
  • Chicken breast fillet, without skin, boneless -- 40 oz
  • Button mushroom, sliced, cooked -- 10 oz
  • Water -- 16 fl.oz
  • Trio Low Sodium Poultry Gravy Mix 8 x 22.6 ounces -- 2.8 oz
  • Parsley, fresh, chopped -- 1 tbsp
  • Lemon juice, fresh -- 0.5 fl.oz
Preparation
1
Heat olive oil over medium high heat. Add chicken breast to hot pan, and sauté until fully cooked.
2
Once the chicken is fully cooked, add mushrooms to the hot pan. Sauté mushrooms until hot.
3
Bring water to a boil. Measure 3/4 cup of Low Sodium Poultry Gravy Mix. Pour mix into boiling water, and whisk vigorously. Gravy will thicken up within one minute.
4
Add parsley and lemon juice to gravy.
5
Top chicken with mushrooms and lemon parsley sauce.
6
Serve with quinoa pilaf and braised greens.
Components