Chicken with Mushroom Sauce

By bakers_delight85

Ingredients

• 2 tsp. cornstarch
• 1/2 cup fat-free milk
• 4 boneless skinless chicken breast halves (4 ounces each)
• 1 Tbsp. olive oil
• 1/2 pound fresh mushrooms, sliced
• 1/2 medium onion, sliced and separated into rings
• 1 Tbsp. reduced-fat butter
• 1/4 cup sherry or chicken broth
• 1/2 tsp. salt
• 1/8 tsp. pepper

Details

Servings 4

Preparation

Step 1

In a small bowl, combine the cornstarch and milk until smooth; set aside. Flatten the chicken to 1/4-inch thickness. In a large nonstick skillet, cook the 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 the sliced mushrooms and onion in butter until tender. Stir in the sherry or broth, salt and pepper; bring to a boil. Stir the cornstarch mixture; add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve mushroom sauce with the chicken.
Per serving (1 chicken breast half with 1/3 cup sauce): 212 calories, 8g fat, 68mg cholesterol, 387mg sodium, 7g carbohydrate, 1g fiber, 26g protein