Chicken and Mushroom Saute

Chicken and Mushroom Saute


"A quick and easy dish that is low fat and delicious. Serve over cooked rice."

Ingredients {{adjustedServings}} servings 293 cals

Serving size has been adjusted!

Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 293 kcal
  • 15%
  • Fat:
  • 10.9 g
  • 17%
  • Carbs:
  • 17.2g
  • 6%
  • Protein:
  • 30.7 g
  • 61%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 932 mg
  • 37%

Based on a 2,000 calorie diet

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  1. Season flour with salt and pepper. Dredge chicken in seasoned flour onto a sheet of wax paper. In a nonstick skillet, combine the vegetable oil and butter or margarine and heat over medium high heat until bubbly and hot. Add chicken and cook until lightly browned on both sides and cooked through, 3 to 4 minutes. Remove chicken and set aside.
  2. To the same skillet, add the mushrooms and saute for about 5 minutes. Combine the water, broth mix, cornstarch, parsley, garlic powder, salt and pepper and add to the skillet. Cook, stirring frequently, until liquid is thickened, 1 to 2 minutes.
  3. Return chicken to the skillet and cook until chicken is heated through, 1 to 2 minutes. Serve.
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Reviews 207

  1. 288 Ratings


This is a regular in our house! I use cream of mushroom soup and chicken broth to give the sauce some oomph and to make extra. You can also add green or white sauteed onions if you desire. Adding some dry italian salad dressing mix to your flour will really help kick the flavor up a notch. Don't forget to add cold water to your cornstarch! The perfect partner for this is egg noodles. A great recipe for weeknight or for company. Always a winner.


Super simple yet delicious! No leftovers! Served on top of white rice...makes a very nice looking dish. Mix the cornstarch in some cold water before adding it to the hot pan, otherwise it will clump up.


I made this into a serving size for 6 and used 1cup of wine plus 2 cups water for the 3 cups water. I also added onions with the mushrooms when I sauted them. I didn't pound the chicken just browned it then put them with the sauce over top in an oven at 350 for an hour. It was so very, very good and easy. My husband said it was as good as Olive Garden!