Prep 10 mins
Cook 15 mins
It looks impressive, but this mouth-watering dish comes together in no time.
- 2 teaspoons cornstarch
- 1⁄2 cup nonfat milk
- 4 (4 ounce) boneless skinless chicken breast halves
- 1 tablespoon olive oil
- 1⁄2 lb fresh mushrooms, sliced
- 1⁄2 medium onion, sliced and separated into rings
- 1 tablespoon reduced-fat butter
- 1⁄4 cup sherry wine or 1⁄4 cup chicken broth
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- 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 and to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.
Made this twice over the past weeks and it was very tasty. I used cremini mushrooms and added in some garlic while I was cooking the mushrooms and onions. I also tried adding a couple of handfuls of fresh spinach and that worked well too!
This tasted good, but my sauce turned out pretty dark and VERY thick. Though, I just realized my error: I used 2 TABLESPOONS of cornstarch, instead of 2 teaspoons. Definitely will try this again. I mean, it tasted fine! heh... Your picture sure looks good, though. :)
This is a very easy and low fat dish. I forgot to flatten my breasts so I just pan fried til lightly browned then placed them on a baking paper lined tray and finished the cooking in the oven while I made the sauce. Thanks for a 'keeper' for me.