Sautéed Chicken & Mushrooms with Lemon Parsley Sauce

Name: Sautéed Chicken & Mushrooms with Lemon Parsley Sauce
Total time: 20 s
Yield: 10
Ingredients: 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 time
20 min
Difficulty Easy
Number of servings
10

Ingredients

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

See Related Products

Trio Low Sodium Poultry Gravy Mix 8 x 22.6 ounces