Prep Time 5 minutes minutes
Cook Time 15 minutes minutes
Total Time 20 minutes minutes
Melt butter in a skillet over medium high heat, add the chicken, season with salt and pepper and brown it (3-4 minutes per side).
Remove the chicken from the skillet and set aside.
Add the mushrooms, season with salt and pepper and cook for 3-4 minutes. Add flour, and cook for 30 seconds.
Gradually add the chicken stock while stirring, this will deglaze the pan and you’ll get a thick sauce.
Add the milk, garlic powder, and onion powder. Stir everything together, and cook for 1 minute. The sauce will thicken.
Add the chicken back to the skillet, and let the sauce come to a gentle boil. Remove from heat and serve over buttered spaghetti, mashed potatoes, or rice. Garnish with fresh chopped parsley.
Servings. This recipe makes 5-6 servings.
To remove the chicken tendon, use a small sharp knife to slice under the tendon, separating it from the tenderloin. Another way is to use a fork. You slip the end of the tenon through the center tines of a fork, and then hold the tendon while you use the fork to push the chicken.
Calories: 250kcal | Carbohydrates: 8g | Protein: 33g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 522mg | Potassium: 807mg | Fiber: 1g | Sugar: 3g | Vitamin A: 210IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg