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.
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Sep 6, 2019
I was hoping this would have the taste I was expecting and it turned out fantastic! I basically followed the recipe as written but made the adjustment that another reviewer gave by increasing the sauce using 1-1/2 cups of milk and 3/4 cups chicken broth (also increasing the cornstarch accordingly). I didn't pound the chicken but used chicken tenders that I sliced in half. I sub'd a splash of white cooking wine in place of the sherry. When I make this again I want to try adding Herbes De Provence that another reviewer recommended. So happy to have this in my recipe collection.
Aug 2, 2019
Amazing. Added asparagus and garlic with the Sheri sauce. Devine taste.
Apr 8, 2019
Good basic recipe, I added x 1 bay leaf, extra garlic, Herbes De Provence, and 1/2 tablespoon sugar in the final stage of the sauce at end of cooking. Cooked additional 15 min on low heat to build favor of bay leaf, very tasty. After additions, ranked sauce as 5. To each his or her own!!!
Jan 21, 2019
This was great and easy. Just added some butter and garlic with the mushrooms. At the same time I had some extra white wine so I added some too. People went back for seconds. Great
Jan 20, 2019
I made this dish exactly as shown. Since I love chicken and mushrooms, I was expecting to really enjoy this. I made with rice and green peas on the side. It was bland and nearly unedible. Half my portion went in the garbage. My husband ate it and agreed it was tasteless. It surely needed some herbs or something.
Nov 1, 2018
This was tasty and so easy to prepare. I have been looking for saucy recipes that are not heavy in calories for my husband and I as he recovers from treatment for throat cancer. This was moist and easy to eat and he asked me to make it again. Up until this recipe, he has been reluctant to eat chicken. I did double the sauce as suggested by others, using bone broth for added protein and flavor. Thanks for sharing!
Oct 9, 2018
We made this for dinner tonight and it was so good. I gave 5 stars because it was the perfect recipe and I wouldn't change one thing.
Sep 25, 2018
This was quite good. Almost tastes like chicken with cream of mushroom soup but not as salty. I used bone-in chicken thighs seasoned with garlic powder, pepper and paprika. Since I love sauces, I made it with 1-1/2 cups of milk and 3/4 cups chicken broth. It was not bland at all. I will be making this regularly.
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.