Garlic chicken with mushrooms. Because time was not on our side, this dinner was assembled rather quickly.

I must admit that it took less than 20 minutes.

The garlic and mushrooms marry well with the white wine and chicken stock, adding an extra dimension to the chicken.

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garlic chicken with mushrooms

While all the flavors are brought out, the chicken is tender and juicy.

I love the dried chili red chile flakes. Just the right amount of heat.

You may want to substitute them with ginger.

An excellent dish for the whole family to enjoy.

We had orzo pasta opposite the white rice because of time constrain.

A great pasta that will always satisfy.

If you enjoy this delicious Garlic Chicken with Mushrooms recipe, look at my other recipes.

Pork Tenderloin With Blue Cheese And Dried Cherry Salsa

Fillets Mignons WIth Roquefort Chives Sauce

Cocotte De Veau Aux Herbes – A Classic French Recipe

 

 

 

Garlic Chicken with Mushrooms – Fast and Easy

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garlic chicken with mushrooms
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Author: Giangi Townsend
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Ingredients 

  • ½ cup unbleached all purpose flour
  • ¾ teaspoon salt
  • ground pepper
  • 6 skinless, boneless mix of breasts and chicken tights
  • ¼ cup olive oil
  • 2 tablespoons unsalted butter
  • 8 garlic cloves, thinly sliced
  • ½ pound mushrooms, sliced
  • ¼ teaspoon chili pepper flakes
  • 1½ cup sodium free chicken stock
  • ½ cup white wine
  • 2 tablespoons bread crumbs
  • ½ lemon juiced
  • 4 tablespoons Italian flat-leaf parsley

Instructions

  • Combine flour, salt and pepper in a plastic bag. Add the chicken breasts one at the time and shake to coat well. Set aside.
  • In a large skillet add the olive oil and butter and cook on high for 2-3 minutes. Place the breasts in the skillet and cook on high until chicken is golden brown.
  • Turn chicken and add garlic, mushrooms, chile flakes, and white wine and chicken broth. Cook for 8 to 10 minutes or until the chicken is cooked through.
  • Add bread crumbs and lemon juice and remove from the pan. Serve with juices and parsley.

Nutrition

Calories: 294kcal | Carbohydrates: 20g | Protein: 4g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 481mg | Potassium: 274mg | Fiber: 1g | Sugar: 1g | Vitamin A: 510IU | Vitamin C: 10.3mg | Calcium: 28mg | Iron: 1.8mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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