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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 14 26
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

Ingredients

  • 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 vegetable 1-1/2 fat

Directions

  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


Reviews for Contest-Winning Chicken with Mushroom Sauce

AVERAGE RATING
(26)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (7)
3 Star
 (2)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
KrisKeel
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."

MY REVIEW
Kris Countryman
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."

MY REVIEW
brownrexx
Reviewed Apr. 6, 2013

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

MY REVIEW
aheinonen
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."

MY REVIEW
aheinonen
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."

MY REVIEW
mollyque
Reviewed Mar. 26, 2012

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

MY REVIEW
sylviasaturn
Reviewed Mar. 26, 2012

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

MY REVIEW
lilfermata
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."

MY REVIEW
2foru
Reviewed Mar. 27, 2011

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

MY REVIEW
vikki1413
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."

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