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Chicken with Mushroom Sauce Recipe

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It looks impressive, but this mouthwatering dish comes together in no time. I think its flavor rivals that of many full-fat entrees found in fancy restaurants.

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Chicken with Mushroom Sauce Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

10 15 25

Ingredients

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

Directions

In a small bowl, combine cornstarch and milk until smooth; set aside. Flatten chicken to 1/4-in. thickness. In a large nonstick skillet, cook chicken in oil over medium heat for 5-6 minutes on each side or until juices run clear. Remove and keep warm.
In the same skillet, saute mushrooms and onion in butter until tender. Stir in the sherry or broth, salt and pepper; bring to a boil. Stir cornstarch mixture, add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken. Yield: 4 servings.

Editor's Note: This recipe was tested with Land O'Lakes light stick butter.

Nutritional Analysis: 1 chicken breast half with 1/3 cup sauce equals 212 calories, 8 g fat (2 g saturated fat), 68 mg cholesterol, 387 mg sodium, 7 g carbohydrate, 1 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat, 1/2 starch.

Originally published as Chicken with Mushroom Sauce in Light & Tasty June/July 2005, p37

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