I’ve been trying to post this for days! Weeks, actually!
The first time I made this it was simply to use up some Portobello Mushrooms I had in the fridge. Little did I know BOTH husband and child would go gaga over it.
Of course Little Guy didn’t eat the mushrooms themselves, but he loved the chicken and devoured the noodles/rice that were smothered in the gravy. The Husband, however, ate everything and said, “it was really good!”
When this happens I must share! Here’s what I did.
- 1 lb of boneless chicken breast cut into small pieces
- 1/2 of a large vidalia onion chopped
- 3 large Portobello Mushroom caps cut into cubes
- 1 15oz can of chicken broth
- 2 tbsp Worcestershire Sauce
- 1 tbsp Soy Sauce
- 1 tbsp Garlic Powder
- 1/2 tsp Thyme
- 3 tbsp whole wheat flour
Spray a large skillet and brown the chicken with the onion and mushrooms over medium-high heat.
Add the broth, Worcestershire Sauce, soy sauce, garlic powder, and thyme and bring it to a boil.
Stir in the flour and continue to boil until thickened.
The boys liked it over noodles but my favorite was brown rice. Nutritional Information doesn’t include either.
|Servings||Amt per Serving|
|4||1/4 the recipe|
|200||2g||2g||old: 4||new: 5|