Ingredients Jump to Instructions ↓

  1. 2 teaspoons cornstarch

  2. 1/2 cup fat-free milk

  3. 4 boneless skinless chicken breast halves (4 ounces each )

  4. 1 tablespoon olive oil

  5. 1/2 pound fresh mushrooms, sliced

  6. 1/2 medium onion, sliced and separated into rings

  7. 1 tablespoon reduced-fat butter

  8. 1/4 cup sherry or chicken broth

  9. 1/2 teaspoon salt

  10. 1/8 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine cornstarch and milk until smooth; set aside. Flatten chicken to 1/4-in. thickness. In a large nonstick skillet, cook chicken in oil over medium heat for 5-6 minutes on each side or until juices run clear. Remove and keep warm. In the same skillet, saute mushrooms and onion in butter until tender. Stir in the sherry or broth, salt and pepper; bring to a boil. Stir cornstarch mixture, add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken. Yield: 4 servings.


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