Chicken and Mushroom Saute

Ingredients

• 2 teaspoons butter 
• 4.5 ounce mushrooms drained canned
• 1 packet chicken soup base 
• 2  chicken breast halves - pounded boneless skinless thin
• 1 teaspoon cornstarch 
• 0.5 teaspoon parsley dried
• 0.3 cup flour all-purpose
• 0.3 teaspoon garlic powder 
• 2 servings salt and ground pepper black to taste
• 2 teaspoons vegetable oil 
• 1 cup water 

Equipment

• frying pan
• wax paper

Directions

1. Season flour with salt and pepper. Dredge chicken in seasoned flour onto a sheet of wax paper. In a nonstick skillet, combine the vegetable oil and butter or margarine and heat over medium high heat until bubbly and hot.
2. Add chicken and cook until lightly browned on both sides and cooked through, 3 to 4 minutes.
3. Remove chicken and set aside.
4. To the same skillet, add the mushrooms and saute for about 5 minutes.
5. Combine the water, broth mix, cornstarch, parsley, garlic powder, salt and pepper and add to the skillet. Cook, stirring frequently, until liquid is thickened, 1 to 2 minutes.
6. Return chicken to the skillet and cook until chicken is heated through, 1 to 2 minutes.
7. Serve.