Entrées Sauces/Gravies

Sautéed Chicken & Mushrooms with Lemon Parsley Sauce

Classic centre of their plate accented with easy to use Trio Chicken gravy accented with lemon & parsley.
  • 0:20 TIME
  • 10 Portions
  • easy



Olive oil45 ml
Chicken breast fillet, without skin, boneless

10 pcs./ 113 g each

Button mushroom, sliced, cooked285 g

500 ml

Trio Chicken Gravy Mix 8 x 637g ounces 80 g
Parsley, fresh, chopped15 ml (1 tbsp.)
Lemon juice, fresh15 ml (1 tbsp.)



  1. Heat olive oil over medium high heat. Add chicken breast to hot pan, and sauté until fully cooked.
  2. Once the chicken is fully cooked, add mushrooms to the hot pan. Sauté mushrooms until hot.

  3. Bring water to a boil. Measure 80 g of Chicken Gravy Mix. Pour mix into boiling water, and whisk vigorously. Gravy will thicken up within one minute.

  4. Add parsley and lemon juice to gravy.

  5. Top chicken with mushrooms and lemon parsley sauce.

       Serve with quinoa pilaf and braised greens.