Taste of Home
Contest-Winning Chicken with Mushroom Sauce
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4 servings.
It looks impressive, but this mouthwatering chicken and mushroom sauce comes together in no time. I think its flavor rivals that of many full-fat entrees found in fancy restaurants. —Jennifer Pemberton, Muncie, Indiana
Ingredients
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2 teaspoons cornstarch
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1/2 cup fat-free milk
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4 boneless skinless chicken breast halves (4 ounces each)
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1 tablespoon olive oil
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1 tablespoon butter
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1/2 pound sliced fresh mushrooms
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1/2 medium onion, thinly sliced
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1/4 cup sherry or chicken broth
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1/2 teaspoon salt
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1/8 teaspoon pepper
Directions
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1.
Mix cornstarch and milk until smooth. Pound chicken with a meat mallet to 1/4-in. thickness.
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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.
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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.
Nutrition 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.
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