Creamy Garlic Mushroom Chicken
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- 1.33 lbs boneless skinless chicken breast tenderloins
- 1 tbsp. olive oil
- 1/2 teaspoon garlic powder
- 8 oz. sliced mushrooms
- 3 garlic cloves, minced
- 1/2 cup low sodium chicken broth
- 1/2 cup nonfat evaporated milk
- 1 tsp. Italian seasoning
- Salt and pepper
Heat the oil in a skillet over medium high heat. Season the chicken with garlic powder, salt, and pepper.
Cook for 3-4 minutes per side until cooked through. Remove and set aside.
Add the mushrooms to the pan. Cook for 4-5 minutes until golden brown and tender. If burning you can add a splash of water or chicken broth. Remove and set aside with the chicken.
Add the garlic to the pan and cook for 30 seconds, being careful it doesn't burn.
Then add the chicken broth, evaporated milk, and Italian seasoning. Whisk the sauce and cook for 3-4 minutes until the sauce thickens.
Add the chicken and mushrooms back to the pan. Cook for 1-2 minutes on low until chicken is warmed through.
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