Georgia Cooking
Chicken in Mushroom Sauce
The sauce in this recipe is a nice alternative to white sauce. Serve with sliced fresh garden tomatoes with an oil and vinegar dressing and a large glass of sweet tea.
6 boneless, skinless chicken thighs
2 tablespoons margarine or butter
1 cup sliced mushrooms
1/2 cup thinly sliced onion
1/2 cup frozen green peas
1/2 teaspoon garlic powder
2 (.87 -ounce) envelopes chicken gravy mix
1/4 cup reduced fat mayonnaise
Hot cooked rice
Cut chicken thighs into bite size pieces. Melt margarine in large pan; add chicken and cook until juices run clear and meat is light brown. Stir in mushrooms, onions, peas, and garlic powder. Cook just until vegetables are crisp tender. Remove from heat.
Prepare gravy mix according to package directions. Whisk in mayonnaise.
Stir into chicken mixture. Heat thoroughly. Serve over hot cooked rice. Yield: 4 servings.
Gene Delapenia
Testing notes: Substitute 2 boneless skinless chicken breasts for thighs. Add your choice of vegetables, either frozen or leftover. Serve over toast, noodles or pasta.
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