Chicken Breasts with Easy Mushroom Pan Sauce

Chicken Breasts with Easy Mushroom Pan Sauce

Prep Time 15 mins  Cook Time  20 mins   Total Time 35 mins

This easy to prepare chicken comes together in a flash with our easy sear technique!  

Ingredients

* 4 chicken breasts

* 2 tablespoons canola oil or extra light olive oil extra virgin will work in a pinch but has a lower smoke point

* salt and pepper

* 1 tablespoon butter

* 8 oz cremini mushrooms sliced

* 3 cloves large garlic chopped

* 2 tablespoon white flour

* 1 cup chicken stock

* additional salt and pepper to taste

Instructions

1. Heat large non stick or cast iron skillet to medium high.

Rub chicken with oil and sprinkle liberally with salt and pepper.

3. Place chicken in dry pan (see searing instructions above).

4. Let cook for 4-5 minutes on each side until cooked through and meat thermometer reaches 165 degrees.

5. Remove from pan, cover and keep warm.

6. Add 1 tablespoon of butter to hot pan and toss in mushrooms.

7.

Brown for several minutes. (do not salt it will keep mushrooms from browning).  Once your mushrooms are as brown as desired, add a big pinch of salt and pepper.

8. Add garlic and sauté for 3 minutes.

9. Add flour and cook for about 1 minute.

10. Add chicken stock, salt and pepper to taste.

11.

Serve sauce over seared chicken.

Recipe Notes

4 Weight Watcher Freestyle points per serving.

NO MESS CHICKEN SEAR TIP SHEET for this Easy Chicken Breasts with Mushroom Pan Sauce recipe:

* Heat a non stick or cast iron skillet to medium high heat.

* DO NOT add oil to the pan.

* Pat dry chicken then rub your chicken with a few tablespoons of canola oil or extra light olive oil.   ( extra virgin olive oil will work in a pinch but has a lower smoke point).

* Sprinkle liberally with salt and pepper. This will help for a nice crust.

* Place chicken into hot pan and leave it alone for 4-5 minutes.   Your chicken will tell you when it wants to be turned by releasing from the pan easily.  If it is still sticking then it isn't ready!

* After  you have turned your chicken and it is cooked through. Remove to a plate.    Sauté the mushrooms, garlic and a bit of butter in the same pan.

* Add a the flour, and the chicken stock.  Boom!  Pan Sauce!  I know!  So easy!