T. olive oil
unbreaded chicken breast filets
Salt and pepper to taste
c. sliced baby portobello mushrooms
tsp. crushed green or black peppercorns
pkg. Schwan brown gravy
1. Preheat oil in skillet over medium heat. Season filets with salt and pepper; saute for 6 minutes. 2. Turn filets over; add butter, onions and mushrooms. Saute for an additional 5 minutes, stirring halfway through cooking time. 3. Stir in peppercorns, gravy and half-n-half. Bring to a boil, reduce heat and simmer for 5 minutes. 4. Serve chicken topped with the sauce. Good on a bed of mashed potatoes or risotto.