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Contest-Winning Chicken with Mushroom Sauce Recipe

Contest-Winning Chicken with Mushroom Sauce Recipe

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. YIELD:4 servings


  • 2 teaspoons cornstarch
  • 1/2 cup fat-free milk
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1 tablespoon olive oil
  • 1/2 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


  • 1. 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.
  • 2. 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 Facts

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.

Reviews for Contest-Winning Chicken with Mushroom Sauce

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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."

Reviewed Mar. 26, 2012

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

Reviewed Mar. 26, 2012

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

Reviewed Sep. 12, 2011

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

Reviewed Mar. 27, 2011

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

Reviewed Nov. 16, 2010

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

Reviewed Oct. 4, 2010

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

Reviewed Jan. 21, 2010

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

Reviewed Apr. 2, 2009

"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 Aug. 9, 2008

"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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