Skillet Chicken with Roasted Garlic and Mushroom Gravy
- 25 Minutes Prep1 Hour 10 Minutes Total
- 4 Servings
- 500 Calories per Serving
Ingredient List
- 2 garlic bulbs
- 2 teaspoons olive oil
- 4 boneless skinless chicken breasts (about 1 1/4 lb)
- 1/2 cup Gold Medal™ all-purpose flour
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup butter
- 8 oz sliced mushrooms
- 1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
- 1/2 cup heavy whipping cream
Preparation
- Heat oven to 350°F.
- Cut 1/4 to 1/2 inch from top of each garlic bulb to expose cloves. Place each cut side up on 12-inch square of foil. Drizzle each bulb with 1 teaspoon of the oil. Wrap securely in foil. Place in pie plate or shallow baking pan. Bake 45 to 50 minutes or until garlic is tender when pierced with toothpick or fork. Cool slightly. From root end, squeeze soft cloves out of papery skins, and chop finely. Set aside.
- Meanwhile, between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. In shallow pan, stir together flour, thyme, salt and pepper. Reserve 3 tablespoons of the seasoned flour for the sauce. Coat both sides of chicken with remaining flour mixture.
- In 12-inch skillet, heat 2 tablespoons of the butter over medium-high heat. Cook chicken in butter 6 to 8 minutes, turning once, until no longer pink in center (at least 165°F). Transfer chicken to plate; cover to keep warm.
- In same skillet, heat remaining 2 tablespoons butter over medium heat. Cook mushrooms in butter until lightly browned. Sprinkle the 3 tablespoons reserved seasoned flour over mushrooms. Cook and stir 2 minutes. Stir in chicken broth, cream and roasted garlic. Heat to boiling. Reduce heat to low; simmer about 3 minutes or until slightly thickened.
- Place chicken back into skillet with sauce about 1 minute or until heated through. Serve with mashed potatoes, if desired.
Tips
- For a walk on the wild side, try using sliced cremini or shitake mushrooms in this recipe.
- If you prefer to use fresh herbs instead of dried, here’s a good rule of thumb to follow. Fresh herbs are generally less potent and concentrated than dried herbs, so you'll need more -- typically three times the amount of fresh herbs as dry. For instance, this recipe calls for 1/2 teaspoon dried thyme, so you would use 1 1/2 teaspoons finely chopped fresh thyme.
Nutrition Information
Daily Values (Amount per serving)
Total Fat 29g 44%, Saturated Fat 15g 75%, Cholesterol 165mg 55%, Sodium 800mg 33%, Potassium 560mg 16%, Total Carbohydrate 18g 6%, Dietary Fiber 1g 5%, Vitamin A 15%, Vitamin C 4%, Calcium 6%, Iron 15%, Vitamin D 4%, Vitamin E 6%, Thiamin 20%, Riboflavin 30%, Niacin 90%, Vitamin B6 45%, Folic Acid 10%, Vitamin B12 8%, Pantothenic Acid 20%, Phosphorus 35%, Magnesium 10%, Zinc 15%, Selenium 60%, Copper 15%, Manganese 15%
Other Nutrients (Amount per serving)
Calories 500, Calories from Fat 260, Trans Fat 1g, Monounsaturated Fat 9g, Polyunsaturated Fat 2 1/2g, Soluble Fiber 0g, Insoluble Fiber 0g, Sugars 3g, Protein 42g, Beta-Carotene 2%, Omega-3 0g, Carbohydrate Choice 1, Starch 0, Fruit 0, Other Carbohydrate 1, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 1/2, Very Lean Meat 6, Lean Meat 0, Medium-Fat Meat 0, High-Fat Meat 0, Fat 5, Fruits 0c, Vegetables 1c, Grains 1oz-eq, Meat & Beans 4oz-eq, Dairy 0c, Fats & Oils 4tsp
