Braised Mushroom Chicken

Servings 4 servings


  • 4 boneless skinless chicken breast halves 6-oz
  • sea salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil divided
  • 1 pound mushrooms sliced
  • 4 cloves garlic pressed
  • 1 3/4 cups low sodium chicken broth
  • 2 tablespoons chopped fresh oregano


  • Season chicken with salt and pepper to taste. In a large skillet with a tight-fitting lid, heat 1 1/2 teaspoons of oil over high heat; add chicken and cook until browned, 2 to 3 minutes per side; transfer to a plate and set aside.
  • Reduce skillet heat to medium and heat remaining oil; add mushrooms and garlic; cover and cook until mushrooms start to soften, 2 to 3 minutes; remove lid, raise skillet heat to high and cook, stirring occasionally, until mushrooms are golden.
  • Reduce skillet heat to medium-high and add broth and oregano; cook until mushrooms are tender and liquid is reduced, 8 to 10 minutes. Return chicken to skillet; reduce heat to low, cover and simmer until chicken is cooked through, 10 to 15 minutes. Serve chicken topped with mushrooms and drizzled with cooking liquid.


LC SERVING SUGGESTION: Steamed green beans and a big green salad.
SERVING SUGGESTION: Add steamed red potatoes.
GLUTEN FREE: Make sure chicken broth is gluten free.
KOSHER: No changes necessary.
NUTRITION per serving: 285 Calories; 8g Fat; 45g Protein; 7g Carbohydrate; 2g Dietary Fiber; 104mg Cholesterol; 366mg Sodium. Exchanges: 0 Grain (Starch); 6 Lean Meat; 1 1/2 Vegetable; 1/2 Fat. Points: 7
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