Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Chicken breasts without skin

  2. Nonstick cooking spray

  3. 1 cup 237ml Sliced mushrooms - fresh

  4. 1 cup 62g / 2 1/5oz Onion - chopped (small)

  5. 1 teaspoon 5ml Dried basil - crushed

  6. 1 Garlic - minced

  7. 1/3 cup 78ml Chicken broth

  8. 1/3 cup 78ml Dry white wine

  9. 1/4 teaspoon 1 1/3ml Salt

  10. 1/4 teaspoon 1 1/3ml Pepper

  11. 1 tablespoon 15ml Cornstarch

  12. 1 tablespoon 15ml Water

Instructions Jump to Ingredients ↑

  1. Recipe by: New Dieter's Cookbook Preparation Time: 1:05 Rinse chicken and pat dry with paper towels. Spray a large skillet wi nonstick cooking spray. Add mushrooms, onion, basil and garlic. Cook over medium heat till onion is tender. Stir in chicken broth, wine, salt, and pepper. Arrange chicken in skillet. Bring to boiling; reduce heat. Cover and cook over low heat about 30 minutes or till chicken is tender and no longer pink. Transfer chicken and vegetables to a serving platter; keep warm.

  2. Measure remaining liquid, and if necessary, add water to equal 1 cup. Pour into skillet. Combine cornstarch and water. Stir into remaining liquid in skillet.

  3. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Serve over chicken.


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