Contest-Winning Chicken with Mushroom Sauce Recipe

4.5 23 35
Contest-Winning Chicken with Mushroom Sauce Recipe
Contest-Winning Chicken with Mushroom Sauce Recipe photo by Taste of Home
Publisher Photo

Contest-Winning Chicken with Mushroom Sauce Recipe

Read Reviews
4.5 23 35
Publisher Photo
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. —Jennifer Pemberton, Muncie, Indiana
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

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

Nutritional Facts

1 serving: 225 calories, 9g fat (3g saturated fat), 71mg cholesterol, 541mg sodium, 8g carbohydrate (4g sugars, 1g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 vegetable.

  • 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
  1. Mix cornstarch and milk until smooth. Pound chicken with a meat mallet to 1/4-in. thickness.
  2. In a large nonstick skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan.
  3. 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

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Reviews forContest-Winning Chicken with Mushroom Sauce

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meaganteal User ID: 814898 263704
Reviewed Mar. 20, 2017

"I loved this recipe!! Didn't make enough sauce though; will need to double if making more than two breasts."

MY REVIEW
annlindblad User ID: 7743001 263701
Reviewed Mar. 20, 2017

"Delicious. Sauce for four chicken breasts is really sauce for two. I added one clove minced garlic. Next time we'll try adding lemon and capers"

MY REVIEW
Chasexjackorg User ID: 8638460 261854
Reviewed Feb. 27, 2017

"My husband and i both loved it. I did add a few cloves of garlic as we are garlic lovers, but this recipe will definitely be on our regular rotation. easy to make, low calorie, and delicious!"

MY REVIEW
avonlady54555 User ID: 198076 261844
Reviewed Feb. 26, 2017

"Loved this dish! Made it as written. easy to make and easy on the calories."

MY REVIEW
bjsilve0 User ID: 172187 261731
Reviewed Feb. 23, 2017

"Yummy and easy and low cal. No wonder it was a winner in the contesr. It is a winner. I did not use the sherry. That is too strong a flavor to me."

MY REVIEW
DianeC23 User ID: 141506 259830
Reviewed Jan. 17, 2017

"Good recipe, and quite easy to fix. I opted for the chicken broth instead of sherry, but everyone like it. The fresh mushrooms and thinly sliced onions were good, even reheated the next day."

MY REVIEW
Grammy Debbie User ID: 30612 259536
Reviewed Jan. 11, 2017

"Delicious--mushrooms were on sale at my local grocery store, so I gave this recipe a try. We loved it and I think I will double the sauce next time as it was delicious on the mashed potatoes I served along with the chicken. I didn't flatten my chicken breasts quite enough, so I'll do a better job on that next time. They were still good, just took longer for them to cook all the way through."

MY REVIEW
rwippel User ID: 4262008 258497
Reviewed Dec. 23, 2016

"This was a good recipe. It was fairly quick to make and the sauce was rich. My husband loves gravy, so I doubled the sauce."

MY REVIEW
Beema User ID: 446601 254809
Reviewed Sep. 29, 2016

"Very easy and fast week-night dinner. I added some chicken instant granules, which added a lot to the flavor of the sauce, and used wine instead of sherry, omitted salt, and a touch of garlic. As a field editor, I am happy to rate this recipe four stars."

MY REVIEW
KrisKeel User ID: 7727089 55599
Reviewed Mar. 28, 2014

"Very good; hubby liked it a lot. I used marsala cooking wine in place of the sherry and it turned out fine."

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