Contest-Winning Chicken with Mushroom Sauce¶
Meta¶
- Website
- Total time: 25
- Yields: 4 serving(s)
| Nutrient | Value |
|---|---|
| calories | 225 calories |
| fatContent | 9g fat (3g saturated fat) |
| cholesterolContent | 71mg cholesterol |
| sodiumContent | 541mg sodium |
| carbohydrateContent | 8g carbohydrate (4g sugars |
| fiberContent | 1g fiber) |
| proteinContent | 26g protein. Diabetic Exchanges: 3 lean meat |
Ingredients¶
- 2 teaspoons cornstarch
- ½ cup fat-free milk
- 4 boneless skinless chicken breast halves (4 ounces each)
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ pound sliced fresh mushrooms
- ½ medium onion, thinly sliced
- ¼ cup sherry or chicken broth
- ½ teaspoon salt
- ⅛ teaspoon pepper
Preparation¶
Mix cornstarch and milk until smooth. Pound chicken with a meat mallet to ¼-in. thickness. In a large nonstick skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan. In same pan, heat butter over medium-high heat; saute mushrooms and onion until tender. Stir in sherry, salt and pepper; bring to a boil. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir until thickened, 1-2 minutes. Return chicken to pan; heat through.