Ingredients
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4 boneless skinless chicken breasts
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1/2 lb white button mushrooms, sliced thinly
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1 can chicken broth, divided
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1/2 can water (if the chicken broth is condensed, more chicken broth if it isn't)
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3 tablespoons cornstarch
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4 tablespoons water, about,to mix with cornstarch
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salt and pepper
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3 tablespoons soya sauce, divided
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3/4 cup chopped green onion
Instructions
- Mix the cornstarch with enough water to make a thin paste.
- Simmer the mushrooms in 2 tbsp soya sauce in a non-stick pan at low heat until tender.
- Remove mushrooms and set aside.
- Add 1 tbsp soya sauce and 1 tbsp chicken broth to the pan juices and add chicken, turning to coat as much of the chicken as possible in the soya sauce.
- Cook at a medium low heat until the chicken is almost done.
- Mix the remaining chicken broth and 1/2 c water (or broth) in a saucepan.
- Bring to a boil.
- Add a few tbsp of the hot liquid to the cornstarch paste, stir until smooth and then stir into the boiling gravy until thickened.
- Add the mushrooms and green onions to the gravy.
- Stir to mix.
- Salt and pepper to taste.
- Pour gravy over chicken in pan and simmer until fork tender.