Categories: Healthy Entree

Ingredients

• 2 tsp cornstarch
• 1/2 C 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 C sherry or chicken broth
• 1/2 tsp salt
• 1/8 tsp pepper

Directions

1. In a small bowl, combine cornstarch and milk until smooth; set aside. Flatten chicken to 1/4" 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.

2. 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 in cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

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