Recipes for Great Living (on a Budget)

Helping others save money, eat well, and live a great life!

Chicken with mushroom gravy and garlicky butternut squash February 4, 2010

Filed under: Recipes — Detra @ 8:04 pm

Okay, tonight for dinner I tried a couple of new recipes.  The chicken recipe was pretty quick and easy however, I was unable to leave the stove for long while it was cooking.  The butternut squash was very easy and quick.  The hardest part was just peeling and cutting up the squash – that is not the easiest task!  As for price, the chicken was $1.98 a pound and I used right at a pound.  I purchased the Bisquick (light) using a $0.60 coupon a while back – can’t remember how much it was – one box lasts a long time in our house!  The mushrooms were the most expensive thing – they were around $3.00.  The squash was around $1.50.  As for taste, it was all good, but a little bland.  It definitely could use more salt or other seasoning.  I would make it again for sure, just doctor it up a bit more.  Hubby really liked it!  Kids wouldn’t even try the squash – little stinkers!    

 Chicken Breasts with Creamy Mushroom Gravy from

4 boneless skinless chicken breasts (4 oz each)
1/2 cup Original Bisquick® mix
1/2 teaspoon garlic powder
1 egg
3 tablespoons vegetable oil
1 1/2 cups sliced fresh mushrooms
3 tablespoons Original Bisquick® mix
2 medium green onions, sliced (2 tablespoons)
1 cup milk
1 1/2 teaspoons soy sauce

(I only used 2 chicken breast because they were giant!)

1. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
2. In shallow dish, stir 1/2 cup Bisquick mix and the garlic powder. In another shallow dish, beat egg. Dip chicken in egg, then coat with Bisquick mixture.
3. In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add chicken; cook about 3 minutes or until golden brown. Turn chicken; cover and cook 4 to 6 minutes longer or until chicken is no longer pink in center. Remove to serving platter; cover to keep warm.
4. In same skillet, heat remaining 1 tablespoon oil over medium heat. Add mushrooms; cook 3 to 4 minutes, stirring frequently, until browned. Add 3 tablespoons Bisquick mix and the onions; cook and stir until mixed. Stir in milk and soy sauce. Cook until mixture is thick and bubbly. Serve over chicken.

Garlicky Butternut squash from


  • 2 tablespoons minced fresh parsley (I used dried and not quite as much)
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 1/2 pounds butternut squash, peeled and cut into 1-inch cubes
  • 1/3 cup grated Parmesan cheese


  1. In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat.
  2. Transfer to an ungreased shallow 2-qt. baking dish. Bake, uncovered, at 400 degrees F for 50-55 minutes or until squash is just tender. (Need to put cheese on toward the end and let it melt.)



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s