Skillet Chicken and Mushrooms

  • 1 lb. bonesless, skinless thin cut chicken breasts
  • Salt and pepper, to taste
  • 1 tbsp. cornstarch
  • 2 tbsp. I Can't Believe It's Not Butter butter
  • 1 small onion, diced
  • 1 tbsp. garlic, finely minced
  • 1 cup reduced-fat chicken broth
  • 1 tbsp. lemon juice
  • 1 lb. mushrooms, sliced thin
  • Fresh thyme
  • 1/2 cup reduced-fat Mozzarella cheese

Season chicken with salt and pepper. Sprinkle a small amount of cornstarch onto both sides of each chicken breast and rub in.

Melt butter in a large skillet. Add chicken and cook for 4-5 minutes. Flip and cook the other side until chicken is cooked through. Remove from skillet and transfer to a plate.

Add onion and garlic to the same skillet. Cook until onion becomes translucent, about 2 minutes. Add chicken broth, lemon juice and mushrooms. Cook until mushrooms become tender, about 3-4 minutes. Add a small pinch of thyme and stir to combine. Season with salt and pepper. Add a small amount of cornstarch if you want to thicken the sauce.

Add chicken back into the pan. Top each pieces with a small amount of Mozzarella cheese. Top with lid and cook just until cheese is melted, about 1 minute. Remove from skillet and serve with sauce. Enjoy!
by The Savvy Kitchen