Sautéed Chicken & Mushrooms with Lemon Parsley Sauce

  • 0:20 TIME
  • 10 Portions
  • 207 calories



Olive oil1.5 fl.oz
Chicken breast fillet, without skin, boneless40 oz
Button mushroom, sliced, cooked10 oz
Water16 fl.oz
Trio Low Sodium Poultry Gravy Mix 8 x 22.6 ounces2.8 oz
Parsley, fresh, chopped1 tbsp
Lemon juice, fresh0.5 fl.oz



  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.

Serve with quinoa pilaf and braised greens.

Nutritional Information

Average nutritional values per portion

UnitPer Serving
Energy207 kcal
Protein25 g
Fats, total8 g
Carbohydrate, total7 g
Sugars, total1 g
Fats, saturated2 g
Fiber, total dietary0 g
Sodium233 mg
Calcium16 mg
Cholesterol76 mg
Iron1 mg
Vitamin C2 mg
Vitamin D9 IU