Chicken With Mushroom Sauce

By Kathy_S

The sauce on this chicken is delicious. Recipe comes from the Comfort Food Cookbook.

I served this dish with butter and parmessan pasta and brocollini.

Serving size: 1 chicken breast half with 1/3 cup sauce
equals 5 WW Points

Ingredients

• 2 tsp cornstarch
• 1/2 cup fat-free milk
• 4 boneless skinless chicken breast halves (4 oz each)
• 1 tbsp olive oil
• 1/2 lb 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

Preparation

Step 1

In a small bowl, combine cornstarch and milk until smooth; set aside. Flatten chicken to 1/4 inch thickness. In a large nonstick skellet, cook chicken in oil over medium heat for 5-6 minuts on each side or until juices run clear. Remove and keep warm.

In the same skillet, saute the mushrooms and onion in butter until tender. Stir in the sherry or broth, salt and pepper; bring to a boil. Stir in cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.