Garlic Chicken with Mushrooms – Fast and Easy

  • 25 mins total
  • 5 mins prep
  • 20 mins cook
  • serves 4 
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IntroductionSkip To The Recipe

Garlic chicken with mushrooms. Because time was not on our side, this dinner was assembled rather quickly. I must admit less than 20 minutes.

The garlic, mushrooms marry well with the white wine and chicken stock consequently adding an extra dimension to the chicken. While all the flavors are brought out, the chicken is absolutely tender and juicy.  Love the dried chili red chile flakes. Just the right amount of heat. You may want to substitute them with ginger.

A great 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.

Giangi's Kitchen Signature

 

Nutrition Facts
Garlic Chicken with Mushrooms - Fast and Easy
Amount Per Serving
Calories 294 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 5g 25%
Cholesterol 15mg 5%
Sodium 481mg 20%
Potassium 274mg 8%
Total Carbohydrates 20g 7%
Dietary Fiber 1g 4%
Sugars 1g
Protein 4g 8%
Vitamin A 10.2%
Vitamin C 12.5%
Calcium 2.8%
Iron 9.8%
* Percent Daily Values are based on a 2000 calorie diet.
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Garlic Chicken with Mushrooms - Fast and Easy

  • 25 mins total
  • 5 mins prep
  • 20 mins cook
  • serves 4 

Ingredients

Original recipe yields 4 servings

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  • 1/2 cup unbleached all purpose flour
  • 3/4 teaspoon salt
  • to taste ground pepper
  • 6 4 ounces skinless, boneless mix of breats and chicken tights
  • 1/4 cup olive oil
  • 2 tablespoons unsalted butter
  • 8 large thinly sliced garlic cloves
  • 1/2 pound sliced mushrooms
  • 1/4 teaspoon dried red flakes of chili pepper
  • 1 1/2 cups sodium free chicken stock
  • 1/2 cup white wine
  • 1 to 2 tablespoons bread crumbs
  • 1/2 lemon juice
  • 3 to 4 tablespoons fresh flat-leaf parsley

Instructions

  1. Combine flour, salt and pepper in a plastic bag. Add the chicken breasts one at the time and shake to coat well. Set aside.

  2. 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.

  3. 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.

  4. Add bread crumbs and lemon juice and remove from the pan. Serve with juices and parsley.

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