Sautéed Chicken & Mushrooms with Lemon Parsley Sauce

  • 0:20 TIME
  • Difficulty
  • 10 portions
  • 207 calories



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


  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

Unit Per Serving
Energy 207 kcal
Protein 25 g
Fats, total 8 g
Carbohydrate, total 7 g
Sugars, total 1 g
Fats, saturated 2 g
Fiber, total dietary 0 g
Sodium 233 mg
Calcium 16 mg
Cholesterol 76 mg
Iron 1 mg
Vitamin C 2 mg
Vitamin D 9 IU