Sautéed Chicken with Mushroom and Peapods
Serves 2
Ingredients:
1 teaspoon granulated garlic
½ teaspoon paprika
¼ teaspoon salt
¼ teaspoon ground white pepper
¼ teaspoon ground thyme
2 boneless, skinless single chicken breasts, skinned and cut into 1-inch strips
1 tablespoon cornstarch
1½ cups chicken stock or water
1 cup thinly sliced fresh mushrooms
1 cup fresh peapods
½ cup finely chopped green onions
1 tablespoon dehydrated onion
½ teaspoon
Directions:
In a small bowl, combine garlic, paprika, salt, white pepper, and thyme. Mix well
and sprinkle over the chicken.
Spray a large skillet with nonstick vegetable spray and place over high heat. Add
the chicken and sauté for 10 minutes, stirring often and scraping the bottom of
the skillet with a wooden spoon.
Dissolve the cornstarch in 1 cup of the stock and add it to the mixture. Stir in
the mushrooms, peapods, green onions, dehydrated onion, browning sauce, and the
remaining ½ cup stock. Reduce the heat to low, cover and simmer for 30 minutes,
stirring often.