Contest-Winning Chicken with Mushroom Sauce

• Gluten free

• Meat

  • 4 Chicken breast, boneless skinless

• Produce

  • 1/2 lb Mushrooms, fresh
  • 1/2 Onion, medium

• Canned Goods

  • 1/4 cup Sherry or chicken broth

• Baking & Spices

  • 2 tsp Cornstarch
  • 1/8 tsp Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 tbsp Butter
  • 1/2 cup Milk, fat-free

Found on tasteofhome.com

Description

Ingredients

• 2 teaspoons cornstarch
• 1/2 cup fat-free milk
• 4 boneless skinless chicken breast halves (4 ounces each)
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 pound sliced fresh mushrooms
• 1/2 medium onion, thinly sliced
• 1/4 cup sherry or chicken broth
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Directions

• Directions Mix cornstarch and milk until smooth. Pound chicken with a meat mallet to 1/4-in. thickness. In a large nonstick skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan. In same pan, heat butter over medium-high heat; saute mushrooms and onion until tender. Stir in sherry, salt and pepper; bring to a boil. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir until thickened, 1-2 minutes. Return chicken to pan; heat through. Yield: 4 servings. Originally published as Chicken with Mushroom Sauce in Light & Tasty June/July 2005, p37 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition