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Contest-Winning Chicken with Mushroom Sauce

 Contest-Winning Chicken with Mushroom Sauce
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.
4 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.

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Contest-Winning Chicken with Mushroom Sauce (continued)

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.