Chicken, Mushrooms and Peas Skillet


Grill Master
Staff member
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Another recipe from a supermarket flyer.

Very easy, but the salt and pepper seasoning was boring. I splashed some dry wine in there, but still boring.

Then I sprinkled the chicken with one of my favorite spice blends (Turkish seasoning from Penzy's - mmMM!) and that made the dish delicious.

Served over brown rice.


Chicken, Mushrooms. Peas Skillet

3 tbsp all-purpose flour
1 lb boneless, skinless thin-sliced chickekin breast cutlets
2 tbsp olive oil
1 (8 oz) pkg Nature's Promise Organic Sliced White Mushrooms
1 tbsp minced garlic
⅓ cup low-sodium chicken broth
1 cup frozen peas


Place the flour in a large dish. Season the chicken with salt and pepper, then coat in flour.

In a 12-inch nonstick skillet, heat the oil on medium-high. Add chicken and cook 2 min. per side, until browned. Transfer to a plate. To skillet, add the mushrooms and garlic. Cook 3 min., stirring often. Sprinkle in any remaining flour from dish. Cook 30 sec., stirring often.

Stir in the broth. Heat to a boil on high, scraping up any browned bits. Add the peas. Season with salt and pepper. Return chicken to skillet. Reduce heat to medium. Cover skillet and cook 3 min., until chicken is cooked through.


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