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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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.
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
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!
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.
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!