Chicken with Mushroom Sauce Recipe

 Chicken with Mushroom Sauce Recipe Chicken with Mushroom Sauce Recipe photo by Taste of Home Rating 4

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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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Reviews for Chicken with Mushroom Sauce

Chicken with Mushroom Sauce Recipe

Chicken with Mushroom Sauce

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(0-12) of 12 reviews

Reviewed on Apr. 06, 2013 by brownrexx

Really enjoyed this recipe. I only used 2 breasts so there was plenty of sauce.

Reviewed on Sep. 19, 2012 by aheinonen

I forgot to add that next time I would add a little thyme and maybe even sage to give the sauce a little more flavor.

Reviewed on Sep. 19, 2012 by aheinonen

This was very good. I took the advice of a previous comment and doubled the sauce mix plus I added extra mushrooms. I served it over mashed potatoes.

Reviewed on Mar. 26, 2012 by mollyque

Really, really yummy! I served it over mashed potatoes. The sauce is so delicious.

Reviewed on Mar. 26, 2012 by sylviasaturn

Not a bad base recipe. Will add to it next time to spice it up a little.

Reviewed on Sep. 12, 2011 by lilfermata

I make this almost once a week, it's one of our favorites! We use sherry and thin sliced chicken breasts.

Reviewed on Mar. 27, 2011 by 2foru

Very good! One of my favorites when I have extra mushrooms to use up.

Reviewed on Nov. 16, 2010 by vikki1413

My family and I loved it. I used the sherry instead of chicken broth. Gives it great flavor. Will make again.

Reviewed on Oct. 04, 2010 by lapodo

So easy to make and it was great over "leftover Chinese sticky rice".

Reviewed on Jan. 21, 2010 by mjlouk

My DH really liked it. Next time I might serve it over rice or orzo.

Reviewed on Apr. 02, 2009 by aunt pam

This was a very good recipe. I used portobello mushrooms, but I love all kinds of mushrooms, so it doesn't matter. I'll defintely make this again.

Reviewed on Aug. 09, 2008 by joannajoyce

This is very good and easy to make. If I changed anything it would be to add more chicken broth so there was more sauce.

 
 

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