Contest-Winning Chicken with Mushroom Sauce
Total TimePrep/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 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
- 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.
Editor's NoteThis recipe was tested with Land O'Lakes light stick butter.
Nutrition Facts1 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.
Jun 5, 2018
Great flavor but I think next time I will use the sherry and half and half in place of the milk to make the gravy richer. It was fine but too watery for my taste. I want my gravy to stick to the rice or noodles. I am also thinking of addingThai basil for a little extra kick.
Jun 4, 2018
This recipe had really great flavor. I had everything on hand except I only had chicken breast with bone in and skin. It still came out really good. Next time I will use the boneless skinless breast.
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.
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.
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
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.
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!!!
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.
Mar 20, 2017
I loved this recipe!! Didn't make enough sauce though; will need to double if making more than two breasts.
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
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