My friends loved it! They have the same tastes as me when it came to food (I think that’s the reason why we’re good friends in the first place). This recipe from The Seasoned Mom is a common denominator that has everyone going for more servings. Serving platter was empty after a few minutes!
Our friend over at the The Seasoned Mom has this to say about this recipe:
“That’s what makes recipes like this One Skillet Chicken with Garlic Mushroom Sauce so special: it’s made with clean and wholesome ingredients; it’s easily adaptable to suit even the most discriminating palates; and it’s ready with only 5 minutes of prep! This is one of those true gems that will make everyone smile.”
In just five minutes and I get to taste this wonderful dish that I think is actually a gift from the gods of Foodland! The garlicky and creamy sauce is enough to send you to heaven. Combined with the natural flavor of chicken, it’s a dish that will surely find its way onto your list of favorite dishes!
Ingredients
1 tablespoon Bertolli olive oil
1 lb. Tyson boneless, skinless chicken breasts; sliced lengthwise into thin cutlets
3 tablespoons Horizon Organic butter
1 lb. sliced Great Value mushrooms
2 cloves garlic, minced
2 teaspoons Gold Medal white whole wheat flour (or all-purpose flour)
Salt and pepper, to taste
1 cup Horizon Organic Whole Milk
¼ cup white wine (or for a non-alcoholic option substitute with an equal amount of chicken broth)
Fresh parsley, for garnish
Instructions
Heat about 1 tablespoon of olive oil in a large non-stick skillet over medium heat.
Season both sides of the chicken with salt and pepper and add to the skillet. Cook chicken for about 4 minutes on each side, or until cooked through. Transfer chicken to a plate and tent with foil to keep warm.*
Melt butter in the skillet. Add garlic and mushrooms to the skillet, sautéing until mushrooms are tender (about 4 minutes). I like to scrape up the bits at the bottom of the pan with a wooden spoon as I stir. This gives the sauce so much flavor!
Add flour, salt, and pepper and stir until thick (about 1 more minute). Slowly add the milk, stirring constantly. Stir in the wine (or chicken broth). Bring sauce to a gentle simmer (don’t let it boil), and cook, stirring regularly until it thickens slightly (about 3-4 minutes).
Return chicken to the skillet to warm through. Serve chicken with plenty of mushroom sauce on top and garnish with fresh parsley.
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Quick Tip: Adjust the sides to accommodate your family’s preferences: this chicken and mushroom sauce pairs nicely with just about anything — mashed potatoes, pasta, rice, dinner rolls or a baguette, or a lower-carb option like broccoli or cauliflower rice.
Thanks again to The Seasoned Mom for this amazing recipe.
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