A comforting one-skillet meal with tender chicken, sautéed mushrooms, and savory gravy.

For the Mushrooms

1 tablespoon light butter

8 ounces sliced mushrooms

1 teaspoon chopped fresh parsley

1/4 teaspoon dried thyme

1/8 teaspoon salt

1/8 teaspoon black pepper

1 garlic clove, minced

For the Chicken

4 chicken breast cutlets

1 tablespoon all-purpose flour

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1 tablespoon olive oil

For the Gravy

3 tablespoons light butter

3 tablespoons all-purpose flour

2 1/2 cups reduced-sodium chicken broth

1/2 teaspoon chicken seasoning paste

1/2 teaspoon browning sauce

1–2 teaspoons chopped fresh parsley

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1. Heat skillet and cook mushrooms in butter until browned.

2. Season mushrooms and set aside.

3. Coat chicken with flour and seasonings.

4. Cook chicken until golden and set aside.

5. Make roux with butter and flour.

6. Whisk in broth and seasonings to form gravy.

7. Return mushrooms and chicken to skillet.

8. Simmer gently and garnish with parsley.

Use reduced-sodium broth to control salt. Add extra broth if gravy thickens too much.