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

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4.5 15 27
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.
  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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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."

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."

Kris Countryman User ID: 1858674 206336
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."

brownrexx User ID: 1161327 63692
Reviewed Apr. 6, 2013

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

aheinonen User ID: 1864470 113217
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."

aheinonen User ID: 1864470 136739
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."

mollyque User ID: 4504744 63689
Reviewed Mar. 26, 2012

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

sylviasaturn User ID: 4711875 59623
Reviewed Mar. 26, 2012

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

lilfermata User ID: 1238275 59482
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."

2foru User ID: 4061729 59621
Reviewed Mar. 27, 2011

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

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