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Contest-Winning Chicken with Mushroom Sauce Recipe

Contest-Winning Chicken with Mushroom Sauce Recipe

It looks impressive, but this mouthwatering dish 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. YIELD: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


  • 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.

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.

Reviews for Contest-Winning Chicken with Mushroom Sauce

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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."

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!!!"

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."

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."

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"

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!"

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

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

bjsilve0 User ID: 172187 261731
Reviewed Feb. 23, 2017

"Yummy and easy and low cal. No wonder it was a winner in the contesr. It is a winner. I did not use the sherry. That is too strong a flavor to me."

DianeC23 User ID: 141506 259830
Reviewed Jan. 17, 2017

"Good recipe, and quite easy to fix. I opted for the chicken broth instead of sherry, but everyone like it. The fresh mushrooms and thinly sliced onions were good, even reheated the next day."

Grammy Debbie User ID: 30612 259536
Reviewed Jan. 11, 2017

"Delicious--mushrooms were on sale at my local grocery store, so I gave this recipe a try. We loved it and I think I will double the sauce next time as it was delicious on the mashed potatoes I served along with the chicken. I didn't flatten my chicken breasts quite enough, so I'll do a better job on that next time. They were still good, just took longer for them to cook all the way through."

rwippel User ID: 4262008 258497
Reviewed Dec. 23, 2016

"This was a good recipe. It was fairly quick to make and the sauce was rich. My husband loves gravy, so I doubled the sauce."

Beema User ID: 446601 254809
Reviewed Sep. 29, 2016

"Very easy and fast week-night dinner. I added some chicken instant granules, which added a lot to the flavor of the sauce, and used wine instead of sherry, omitted salt, and a touch of garlic. As a field editor, I am happy to rate this recipe four stars."

KrisKeel User ID: 7727089 55599
Reviewed Mar. 28, 2014

"Very good; hubby liked it a lot. I used marsala cooking wine in place of the sherry and it turned out fine."

Kris Countryman User ID: 1858674 206336
Reviewed Jan. 18, 2014

"This was a very nice recipe. I made just as directed except that I used canned mushrooms. I'm sure fresh would have been better but the canned were fine. Everyone that tried it enjoyed it. I served it with brown rice."

brownrexx User ID: 1161327 63692
Reviewed Apr. 6, 2013

"Really enjoyed this recipe. I only used 2 breasts so there was plenty of sauce."

aheinonen User ID: 1864470 113217
Reviewed Sep. 19, 2012

"I forgot to add that next time I would add a little thyme and maybe even sage to give the sauce a little more flavor."

aheinonen User ID: 1864470 136739
Reviewed Sep. 19, 2012

"This was very good. I took the advice of a previous comment and doubled the sauce mix plus I added extra mushrooms. I served it over mashed potatoes."

mollyque User ID: 4504744 63689
Reviewed Mar. 26, 2012

"Really, really yummy! I served it over mashed potatoes. The sauce is so delicious."

sylviasaturn User ID: 4711875 59623
Reviewed Mar. 26, 2012

"Not a bad base recipe. Will add to it next time to spice it up a little."

lilfermata User ID: 1238275 59482
Reviewed Sep. 12, 2011

"I make this almost once a week, it's one of our favorites! We use sherry and thin sliced chicken breasts."

2foru User ID: 4061729 59621
Reviewed Mar. 27, 2011

"Very good! One of my favorites when I have extra mushrooms to use up."

vikki1413 User ID: 1074593 71242
Reviewed Nov. 16, 2010

"My family and I loved it. I used the sherry instead of chicken broth. Gives it great flavor. Will make again."

lapodo User ID: 4472715 136660
Reviewed Oct. 4, 2010

"So easy to make and it was great over "leftover Chinese sticky rice"."

mjlouk User ID: 1712085 63686
Reviewed Jan. 21, 2010

"My DH really liked it. Next time I might serve it over rice or orzo."

aunt pam User ID: 3965887 206335
Reviewed Apr. 2, 2009

"This was a very good recipe. I used portobello mushrooms, but I love all kinds of mushrooms, so it doesn't matter. I'll defintely make this again."

joannajoyce User ID: 1737357 143434
Reviewed Aug. 9, 2008

"This is very good and easy to make. If I changed anything it would be to add more chicken broth so there was more sauce."

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