Ingredients
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2 teaspoons cornstarch
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1/2 cup nonfat milk
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1 tablespoon olive oil
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1/2 lb fresh mushrooms, sliced
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1/2 medium onion, sliced and separated into rings
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1/4 cup sherry wine or 1/4 cup chicken broth
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1/2 teaspoon salt
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1/8 teaspoon pepper
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1 tablespoon reduced-fat butter
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4 (4 ounce) boneless skinless chicken breast halves
Instructions
- In a small bowl, combine cornstarch and milk until smooth; set aside. Flatten chicken to 1/4-in. thickness. In a large nonstick skillet, cook 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 mushrooms and onion in butter until tender. Stir in the sherry or broth, salt and pepper; bring to a boil. Stir cornstarch mixture and to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.