Categories: Chicken

Ingredients

• 2 tsp cornstarch
• 1/2 cup milk
• 4 chicken breast halves
• 1 tbsp olive oil
• 1 tbsp butter
• 1/2 lb sliced fresh mushrooms
• 1/2 medium onion, thinly sliced
• 1/4 cup sherry
• 1/2 tsp salt
• 1/8 tsp pepper

Directions

1. Mix cornstarch and milk until smooth. Pound chicken with a meat mallet to 1/4-in thickness.

2. In a large nonstick skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan.

3. In the same pan, heat butter oven medium-high heat; saute the sliced mushrooms and onion until tender. Stir in sherry, salt and pepper; bring to a boil. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir until thickened, 1-2 minutes. Return chicken to pan; heat through.

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