Quick Skillet Smothered Chicken

1. 1

   Season the chicken cutlets evenly with lemon pepper, salt, pepper, and paprika.

2. 2

   Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until browned, 3 to 5 minutes per side. The chicken may not be fully cooked yet. Remove it from the pan and keep warm.

3. 3

   Add the butter to the drippings in the skillet and let it melt. Add the garlic and onion and cook for 1 minute, stirring constantly. Add the mushrooms and cook, stirring constantly, until lightly browned and the vegetables are tender, about 4 minutes. Sprinkle the flour over and cook, stirring constantly, for 1 minute.

4. 4

   Add the broth and cook, scraping up any browned bits from the pan. Add the cream and bring the mixture to a boil, stirring often, until it begins to thicken. Return the chicken to the pan and let it simmer and cook until the chicken is cooked through and the sauce is thick and creamy, about 5 minutes.

5. 5

   Serve the chicken and sauce over rice or mashed potatoes and garnish with parsley.

• Calories 432.42 kcal ▲ High 22%
• Protein 43.74 g ↗ Good Source 87%
• Carbohydrate 6.25 g 2%
• Total Fat 24.35 g ▲ High 31%
• Saturated Fat 10.96 g ▲ High 55%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 157.33 mg ▲ High 52%
• Sodium 384.41 mg — Moderate 17%
• Dietary Fiber 1.58 g ⌄ Low Source 6%
• Total Sugars 0.99 g --
• Added Sugars 0.0 g ⌄ Low Source 0%
• Calcium 31.89 mg ⌄ Low Source 2%
• Iron 1.8 mg — Moderate 10%
• Potassium 117.72 mg ⌄ Low Source 3%
• Vitamin A 9.12 mcg ⌄ Low Source 1%
• Vitamin C 0.66 mg ⌄ Low Source 1%
• Vitamin D 0.15 mcg ⌄ Low Source 1%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Garlic 🧄
• Onions 🧅