From the Recipe Box: Quick and Tasty Chicken & Mushroom Dinner.
January 17, 2018 Leave a comment
With the holidays over we can all use a break from the rich holiday foods or the processed dinners that seemed to dominate the season. I’ll admit that we ate a lot more processed food than I wanted, but between school and work, not to mention we had a couple heath issues that kept us immobile, it was a matter of connivance.
Now that the holidays are over and most of the goodies are gone, it’s time to get back into a better eating habits and making dinners that are quick, easy and tasty. That’s why I love this recipe for two reasons; first, you can cook this up all in one pan and second, it’s so quick and easy to make that anyone of any cooking skill level can prepare
INGREDIENTS:
1 tbsp. oil (for browning)
1 Package of (12) skinless & boneless chicken breasts
1 whole garlic
1 cup of sliced mushrooms
1 cup chicken broth
DIRECTIONS:
Pre-heat oven to 250.
With your skillet on medium, fry up the chicken to a nice brown. Remove from pan and set aside.
On med-low heat fry garlic and mushrooms.
Add chicken broth and deglaze the pot. If you want a thicker sauce, add your choice of thickening agent (flour, corn starch, etc). Personally, I like potato starch.
When sauce has thickened add the chicken back to the skillet.
Place skillet in oven and let cook for 30 minutes.
*You can add herbs or other seasonings of your choice*
Serve with a side of your choice. I fried up homemade hash browns with onions and some veggies.