- 4
- 30 mins
0/5
(0 Votes)
Ingredients
- 1 T. olive oil
- 4 unbreaded chicken breast filets
- Salt and pepper to taste
- 1 T. butter
- 1/2 c. onions
- 1 c. sliced baby portobello mushrooms
- 2 tsp. crushed green or black peppercorns
- 1 pkg. Schwan brown gravy
- 1 T. half-n-half
Preparation
Step 1
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.
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