Total Time
Prep 10 mins
Cook 15 mins

It looks impressive, but this mouth-watering dish comes together in no time.

Ingredients Nutrition


  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.
  2. 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.


Most Helpful

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!

joshandmeganmiller October 21, 2009

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. :)

Panhandle Sam July 16, 2007

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.

Jen T July 07, 2006

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