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Creamy Mushroom-Parmesan Chicken

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Would you like to know the recipe I use from my blog more than any other?  You might be surprised.  It’s Breadless Breading, a gluten-free alternative to breading for meats.  It has such incredible flavor (click the link to check out the recipe and you’ll see why it’s so flavorful) that I use it all the time, usually coating tilapia with it before cooking it in olive oil on the stove top for a 5-minute dinner alongside some microwaved veggies.  This coating is also fabulous on chicken!

This is a super simple recipe but oh so delicious!  The breading does all the flavoring for you–when you have a batch of it in the fridge, you can use it in so many ways and you will always have a delicious meal.  I’m also going to give the “recipe” for the corn in the photo that is my husband’s creation, which is only two ingredients and so incredible!  The heat and flavor of the sriracha is a nice contrast to the sweetness in the corn.

Creamy Mushroom-Parmesan Chicken

Printable recipe
Printable recipe with picture

Boneless, skinless chicken breasts, cubed
Breadless Breading
Olive oil
1 can reduced-fat cream of mushroom soup

Heat a tablespoon or two of olive oil in a skillet, enough to coat the bottom. Lightly coat the chicken chunks with Breadless Breading and add to the heated pan, cooking on all sides until cooked through. Add the cream of mushroom soup, stir, then stir in enough Breadless Breading to thicken and flavor the sauce. Serve hot.

For the Sriracha Corn: add a touch of sriracha (start with a little and add more to taste) to a can of corn and stir together in a microwave-safe bowl. Microwave until hot and serve immediately.

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