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Contest-Winning Chicken with Mushroom Sauce Recipe
Contest-Winning Chicken with Mushroom Sauce Recipe photo by Taste of Home

Contest-Winning Chicken with Mushroom Sauce Recipe

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4.5 14
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.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 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

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


  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; keep warm.
  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. Serve with chicken. Yield: 4 servings.
Originally published as Chicken with Mushroom Sauce in Light & Tasty June/July 2005, p37

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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."

Reviewed Jan. 18, 2014

"This was a very nice recipe. I made just as directed except that I used canned mushrooms. I'm sure fresh would have been better but the canned were fine. Everyone that tried it enjoyed it. I served it with brown rice."

Reviewed Apr. 6, 2013

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

Reviewed Sep. 19, 2012

"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 Sep. 19, 2012

"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."

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