Entrées Sauces/Gravies

Sautéed Chicken & Mushrooms with Lemon Parsley Sauce

  • 10 portions



Olive oil45 ml
Chicken breast fillet, without skin, boneless1.5 kg
Button mushroom, sliced, cooked285 g

475 ml

Trio Low Sodium Poultry Gravy Mix 8 x 22.6 ounces 80 g
Parsley, fresh, chopped1 tbsp
Lemon juice, fresh15 ml



  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 3/4 cup of Low Sodium Poultry 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.