Contest-Winning Chicken with Mushroom Sauce Recipe

4.5 29 41
Contest-Winning Chicken with Mushroom Sauce Recipe
Contest-Winning Chicken with Mushroom Sauce Recipe photo by Taste of Home
Publisher Photo

Contest-Winning Chicken with Mushroom Sauce Recipe

Read Reviews
4.5 29 41
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Directions

Mix cornstarch and milk until smooth. Pound chicken with a meat mallet to 1/4-in. thickness.
In a large nonstick skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan.
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

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.

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  • 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
  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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Reviews forContest-Winning Chicken with Mushroom Sauce

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erinmarie78 User ID: 1623503 282903
Reviewed Jan. 29, 2018

"Delicious! I doubled the sauce and served the chicken with some rice pilaf and asparagus. For those saying it's bland, I just cannot imagine that - this sauce had so much flavor! Perfect as is, I can definitely see why this recipe is a contest winner."

MY REVIEW
redpen User ID: 380194 280308
Reviewed Jan. 1, 2018

"This was easy but it was awfully bland. I salted and peppered the chicken before cooking, and added quite a bit of garlic and some thyme to the sauce, and it still needed something, not sure what. I like the idea, but it needs further experimentation."

MY REVIEW
moclipsmary User ID: 6777847 279443
Reviewed Dec. 17, 2017

"This could be a very good recipe, and next time it will. :-) The only thing I added was garlic, and sure glad I did. easy to prepare, but just feel the sauce needs spicing up some, it will be easy to doctor up for our taste buds. A good 4 stars"

MY REVIEW
Lady Fingers User ID: 2682286 270081
Reviewed Jul. 28, 2017

"A very nice recipe. Creamy and mild, it would be a good platform to build from, adding garlic, or fresh garden herbs, for instance. I found the sauce a bit thick, so I added a bit more milk -- next time I'll use just one teaspoon of starch."

MY REVIEW
annrms User ID: 2649709 269975
Reviewed Jul. 26, 2017

"This recipe is definitely restaurant quality in deliciousness! It's very easy to prep and cook. I had very thick boneless chicken breast that were difficult to pound out thinner so I halved them horizontally first then pounded them to the required thickness. The sauce is very tasty ( used white vermouth because I had no sherry), but I agree with others; next time I will double it! Enjoyed multi-grain rice and steamed broccoli with this dish. This recipe is now in my "keeper" file!!!"

MY REVIEW
SusRB User ID: 2870232 268572
Reviewed Jun. 27, 2017

"Delicious, but wish I had read the comments first, because it definitely needs double the sauce for 4 breasts if you serve it with rice , etc. Very easy and tasty."

MY REVIEW
meaganteal User ID: 814898 263704
Reviewed Mar. 20, 2017

"I loved this recipe!! Didn't make enough sauce though; will need to double if making more than two breasts."

MY REVIEW
annlindblad User ID: 7743001 263701
Reviewed Mar. 20, 2017

"Delicious. Sauce for four chicken breasts is really sauce for two. I added one clove minced garlic. Next time we'll try adding lemon and capers"

MY REVIEW
Chasexjackorg User ID: 8638460 261854
Reviewed Feb. 27, 2017

"My husband and i both loved it. I did add a few cloves of garlic as we are garlic lovers, but this recipe will definitely be on our regular rotation. easy to make, low calorie, and delicious!"

MY REVIEW
avonlady54555 User ID: 198076 261844
Reviewed Feb. 26, 2017

"Loved this dish! Made it as written. easy to make and easy on the calories."

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