CHICKEN BREASTS WITH SAUTEED-MUSHROOM GRAVY

Chicken Breasts With Sauteed-Mushroom Gravy image

Provided by Linda Lyons

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

1 teaspoon vegetable oil
cooking spray
2 -3 cups sliced portabella mushrooms
1 1/2 teaspoons Montreal roasted garlic chicken seasoning
1 teaspoon dried thyme
4 (4 ounce) boneless skinless chicken breasts
1 1/4 cups fat-free chicken broth
2 teaspoons cornstarch

Steps:

Heat oil in skillet coated with cooking spray over med-high heat.
Add sliced mushrooms and sauté until cooked through (about 7-10 minutes).
Remove mushrooms from pan and keep warm.
Mix together the McCormick Grill Mates Roasted Garlic Montreal Chicken and thyme.
Rub over chicken breasts.
Add to pan (spray with a little more cooking spray if pan is very dry).
Sear at least 5 minutes on first side before turning over.
Repeat on the other side.
Continue turning and cooking until chicken is golden brown and just about cooked through (about 20 minutes), adding ¼ cup chicken broth to pan half way through, if necessary.
With a whisk, combine chicken broth and cornstarch in a cup.
Add broth and mushrooms to pan with chicken.
Bring to a boil for 1-2 minutes.
Cover and simmer for 5-7 minutes as gravy thickens.
Serving is 1 piece of chicken with about 33 cups of gravy and mushrooms.