Pan-Fried Creamy Mushroom Chicken

19 255 881
Ingredients Minutes Calories
Prep Cook Servings
3 h 1 h 15 min 6
Pan-Fried Creamy Mushroom Chicken
Health Rating

Ingredients


6 breast Chicken breast, boneless, skinless
3 large egg Egg
2 tbsp Garlic (minced)
1 1/2 cup All-purpose white flour
2 tsp Salt
1 tsp Black pepper
1/2 tsp Cayenne pepper
1 tsp Garlic powder
1 tsp Garlic salt
1 1/2 tsp Onion powder
1/4 cup Extra virgin olive oil
454 gm White mushrooms (mushrooms)
1/4 cup Butter, unsalted (mushrooms)
1/2 tsp Garlic salt (mushrooms)
1/2 cup Butter, unsalted (gravy)
2 tbsp diced White onion (gravy - dry, minced)
2 cup Partly skimmed milk, 2% M.F. (gravy)
2 1/2 cup Cream, half and half, 10% M.F. (gravy)
1/2 tsp Salt (gravy)

Instructions


In small mixing bowl, combine eggs and minced garlic. Pour egg mixture into a zip lock baggie and add chicken. Seal bag and coat well. Marinate chicken for at least 3 hours.
In a large mixing bowl, add flour, salt, pepper, cayenne pepper, garlic powder, garlic salt and onion powder. Mix well.

Remove chicken from baggie and dredge in the flour mixture. Save the extra flour mixture for the gravy).

Heat large skillet on med high and add the olive oil.

Place coated chicken in skillet and brown on each side for 2 to 3 minutes.

Preheat oven to 350 degrees.

Spray a 9x13 baking dish with cooking spray and place chicken in dish. Cover chick with foil and bake for 40 to 50 minutes, depending on the size of your chicken. Cook until the pink is gone from the middle.

MUSHROOMS

In a large skillet melt ¼ cup butter.

Add mushrooms and garlic salt. Cook on medium high until mushrooms are tender.

Drain mushrooms well. Set aside.

GRAVY

While the chicken is baking, melt butter in large skillet over medium heat.

Add dry minced onion.

Add ½ cup flour mixture you used to coat your chicken in to the melted butter. Cook for 1 minute. Slowly add the milk and the half and half and stir quickly using a flat wire whisk until smooth. Season with salt and pepper. Stir until gravy comes to a soft boil and thickens.

Stir in cooked mushrooms.

Serve over chicken.

I garnished with chopped parsley.

Nutrition Facts

Per Portion

Calories 881
Calories from fat 457
Calories from saturated fat 220
Total Fat 51 g
Saturated Fat 24.4 g
Trans Fat 1.3 g
Polyunsaturated Fat 3.8 g
Monounsaturated Fat 18.0 g
Cholesterol 328 mg
Sodium 1230 mg
Potassium 1199 mg
Total Carbohydrate 39 g
Dietary Fiber 2.3 g
Sugars 6.3 g
Protein 67 g

Dietary servings

Per Portion


Grain 1.6
Meat 2.6
Meat Alternative 0.3
Milk 0.3
Vegetables 1.5

Energy sources


Pygal18%425.9510320255728120.2432935731864652%414.7916766906596275.558064357658331%308.17507286977593144.5892636163881718%52%31%CarbohydratesFatProtein
Recipe from:
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