Sautéed Chicken & Mushrooms with Lemon Parsley Sauce
Ingredients
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Olive oil -- 1.5 fl.oz
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Chicken breast fillet, without skin, boneless -- 40 oz
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Button mushroom, sliced, cooked -- 10 oz
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Water -- 16 fl.oz
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Trio Low Sodium Poultry Gravy Mix 8 x 22.6 ounces -- 2.8 oz
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Parsley, fresh, chopped -- 1 tbsp
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Lemon juice, fresh -- 0.5 fl.oz
Preparation
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1Heat olive oil over medium high heat. Add chicken breast to hot pan, and sauté until fully cooked.
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2Once the chicken is fully cooked, add mushrooms to the hot pan. Sauté mushrooms until hot.
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3Bring 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.
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4Add parsley and lemon juice to gravy.
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5Top chicken with mushrooms and lemon parsley sauce.
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6Serve with quinoa pilaf and braised greens.
Components
