“I had some large chicken breasts to use and practically no time to really prepare them so I "winged" it. Except for the number of breasts I used, all ingredient measurements are approximate. I used my wok, but a heavy frying pan or dutch oven should work also. Yes, I used garlic from a jar even though I had fresh on hand. It was quicker.”

Ingredients Nutrition

  • 14 cup olive oil
  • 4 boneless skinless chicken breasts (2 full breasts halved= 4 large)
  • 1 tablespoon McCormick's Season All (or your favorite seasoning blend)
  • 18 teaspoon garlic pepper seasoning, fresh ground
  • 1 tablespoon garlic, chopped (I used the kind in a jar)
  • 34 cup mushroom, sliced thick
  • 12 cup onion, chopped


  1. Rub Seaon All over all of chicken, sprinkle with garlic pepper and set aside.
  2. In a heavy pan heat oil over high heat.
  3. When oil is ready add chicken to pan.
  4. Sear all sides and reduce heat to medium.
  5. Cook until juices almost run clear.
  6. Push chicken off to the sides of pan and add mushrooms and onion.
  7. Simmer 1-2 minutes until onion is translucent.
  8. Serve with favorite veggies or side dish. I steamed quartered red potatos and baby carrots while the chicken was cooking and it was all wonderful.

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