Chicken With Mushroom-Peppercorn Sauce

Recipe by Chef Otaktay
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READY IN: 1hr 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Remove skin from chicken. Rinse chicken; pat dry with paper towels. Spray a
  • cold large skillet with nonstick spray coating. Preheat skillet over medium heat.
  • Cook chicken in hot skillet about 10 minutes, turning to brown evenly. Remove.
  • chicken from skillet. Add 1 teaspoon oil to skillet. (Add additional 1 teaspoon.
  • oil, if necessary). Add mushrooms, onion, and crushed peppercorns. Cook and
  • stir for 4 to 5 minutes or till vegetables are tender. Stir in broth; return.
  • chicken pieces to skillet. Bring to boiling. Reduce heat; cover and simmer
  • 20 minutes or till chicken is tender and no longer pink. Remove chicken. Stir.
  • together milk and flour. Add to skillet. Cook and stir till thickened and
  • bubbly; cook and stir for 2 minutes more. Stir in mustard and sherry; return.
  • chicken to skillet and heat through. Serve over hot cooked pasta, if desired.
  • Garnish with fresh sage sprigs, if desired.
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