1 (10 ounce) can sliced mushrooms, drained
1 (5 ounce) can sliced mushrooms, drained
1 1/2 cups water
1 teaspoon Italian seasoning
1 (4.5 ounce) can sliced mushrooms
1 carrot, cut into 1/4 inch slices
1 onion, sliced
1 pound skinless, boneless chicken breast halves
1 tablespoon minced fresh parsley
1 teaspoon fresh lemon juice
1 teaspoon Worcestershire sauce
1 tablespoon olive oil
1 tablespoon chopped fresh parsley
Heat 1 tablespoon olive oil in a skillet over medium heat. Add mushrooms, cook for 5 minutes. Add water, Italian seasoning, mushrooms, carrots, onion and chicken. Bring to a boil. Reduce heat to low and simmer, stirring occasionally, for 5 minutes. Reduce heat to low and add mushrooms and parsley. Bring to a boil and add lemon juice. Blend with chicken and mushrooms. Reduce heat and reduce heat to medium.
Heat 2 tablespoons olive oil in a skillet over medium heat. Add mushrooms and cook for 2 minutes on each side. Remove from heat and stir in lemon juice and Worcestershire sauce. Return chicken pieces to skillet and add lemon juice, parsley and olive oil. Mix well. Add chicken strips and toss to coat. Remove skillet from heat, leaving chicken whole.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add mushrooms and cook for 2 minutes on each side. Remove from heat and stir in lemon juice, parsley and olive oil.
Add chicken and mushroom to skillet and cook for 2 minutes on each side. Remove from heat and stir in parsley and lemon juice. Continue cooking for about 2 minutes or until chicken is cooked through.
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