Recipe

Provolone Chicken with Mushroom Gravy

July 13, 2016
makes 4 servings
prep time 15 min
cook time 30 min

Ingredients

  • 4 (6-ounce) boneless, skinless chicken breasts
  • 5 teaspoons vegetable oil, divided
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 (12-ounce) package sliced baby portabella mushrooms
  • 1 (1.2 ounce) package brown gravy mix
  • 1/4 teaspoon garlic powder
  • 2 cups water
  • 4 slices Provolone cheese

Instructions

1. Preheat oven to 350°F.

2. Pound chicken breasts to 1-inch thickness; coat each with 1 teaspoon vegetable oil and sprinkle with salt and pepper.

3. Place chickens breasts In a 9-inch x 13-inch casserole dish; bake for 15 minutes or until internal temperature of chicken reaches 165°F.

4.  Pour mushroom gravy over chicken, top each with 1 slice of cheese; bake for an additional 3 to 5 minutes or until cheese is melted.

 

To make mushroom gravy:

1. In a medium sauce pan, cook mushrooms in 1 teaspoon vegetable oil over medium heat for 5 to 7 minutes or until mushrooms are tender.

2. Add garlic powder and water and bring to a boil over high heat; whisk in gravy mix. Simmer for 3 to 5 minutes or until gravy is smooth.

 

Tip: Substitute white button or other mushroom varieties for portabella.

Provolone Chicken with Mushroom Gravy

Provolone Chicken with Mushroom Gravy PT15M PT30M PT45M Serves 4
Nutrition facts: 370 calories, 17 grams fat
Ingredients: 4 (6-ounce) boneless, skinless chicken breasts, 5 teaspoons vegetable oil, divided, 1 teaspoon salt, 1 teaspoon black pepper, 1 (12-ounce) package sliced baby portabella mushrooms, 1 (1.2 ounce) package brown gravy mix, 1/4 teaspoon garlic powder, 2 cups water, 4 slices Provolone cheese,

nutritional facts

Per serving

Calories 370

Total Fat 17 g 26 %

Saturated Fat 5 g 25 %

Trans Fat 0 g

Cholesterol 125 mg 42 %

Sodium 1450 mg 60 %

Total Carbohydrate 9 g 3 %

Sugars 2 g

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