Chicken and Mushrooms
You can never have too many main course recipes, so give Chicken and Mushrooms a try. This gluten free, dairy free, and whole 30 recipe serves 4. One serving contains 361 calories, 25g of protein, and 28g of fat. If you have pepper, mushrooms, homestyle gravy mix, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.
Instructions
In 10-inch nonstick skillet, heat oil over medium-high heat.
Add chicken; sprinkle with salt and pepper. Cook about 5 minutes or until browned. Reduce heat to medium; add mushrooms. Cook 8 to 12 minutes, turning occasionally, until mushrooms are tender.
Remove chicken and mushrooms from skillet; drain if necessary. Cover to keep warm.
To same skillet, add gravy mix and 1 1/4 cups water.
Heat to boiling over medium heat, stirring frequently with wire whisk. Return chicken and mushrooms to skillet. Reduce heat to low. Cover; cook 10 to 15 minutes or until sauce is thickened and juice of chicken is clear when thickest part is cut to bone (at least 165°F).
Meanwhile, make potatoes as directed on box, using water, milk butter and salt.
Serve chicken and mushrooms with mashed potatoes.