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Contest-Winning Chicken with Mushroom Sauce

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
  • 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


  • 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 Note
This recipe was tested with Land O'Lakes light stick butter.
Nutrition 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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Average Rating:
  • Maura
    Jul 1, 2020

    BEST chicken with mushroom sauce ever!! This is one of my families’ favorite meals and it’s so easy!! We have it almost every week! I’ve looked at and cooked many different recipes for chicken with mushroom sauce and no thing compares to this!

  • pung
    May 31, 2020

    I made this for my sweetie last night. I didn't flatten the chicken, just used the breast and cut it in half lengthwise. I used more mushrooms than called for, and an entire onion because he loves these, and I used chicken bouillon as I didn't have chicken broth. He absolutely loved it! I'm a vegetarian, so I don't know how it tasted, but he was absolutely in love and asked me to put this in the rotation for dinner. So, it's a keeper, even with the changes :)

  • rwippel
    Jan 25, 2020

    I loved the ease of this recipe. I would probably use chicken broth as opposed to sherry next time. Also,I recommend seasoning the chicken prior to browning.

  • srga
    Jan 17, 2020

    This was great, made with suggestions, I seasoned boneless thighs with Herbs de Provence, and subbed 1/2 and 1/2 for the milk. Excellent meal. I would back off on the salt though

  • Pamela
    Jan 16, 2020

    This has become one of my “go to” chicken dishes. The flavor from the sherry is so good...and if you like mushrooms, this meal is for you!

  • Hauna
    Nov 20, 2019

    This was a good recipe but the chicken needed seasoning. I used Penzy’s Muriel of flavor. Delicious! I also doubled the sauce with the mushrooms. Quick and easy recipe.

  • Rose
    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.

  • Jeff
    Aug 2, 2019

    Amazing. Added asparagus and garlic with the Sheri sauce. Devine taste.

  • loyce
    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!!!

  • Hilary
    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