Thursday, July 8, 2010

Chicken with Mushroom Sauce

This was a very easy meal that definitely has "comfort" written all over it.  I made extra gravy so we could have it on top of the rice, that I served along with the chicken.  I also served fresh green beans.

Chicken with Mushroom Sauce
Adapted from Taste of Home, The Comfort Food Diet

2 teaspoons cornstarch
1/2 cup 2% milk
3 large boneless, skinless chicken breasts
1 Tablespoon olive oil
2 small packages of sliced mushrooms
3/4 medium onion, sliced and separated into rings
1 Tablespoon butter
1/2 cup chicken broth
1/4 cup sherry
1/2 teaspoon salt
1/8 teaspoon pepper

In a small bowl, combine constarch and milk until smooth; set aside.  Flatten chicken to 1/4-inch thickness.  In a large nonstick skillet, cook chicken in oil over medium heat until juices run clear.  Remove and keep warm in oven on low heat.  In the same skillet, saute the mushrooms and onion in butter until tender.  Stir in sheery and broth, salt and pper; bring to a boil.  Stir constarch mixture and add to the pan.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Served on top of chicken.

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