Chicken with Mushroom Sauce
Ingredients:
- 2 tsp. cornstarch
- 1/2 cup milk
- 4 boneless skinless chicken breast halves
- 1 Tbsp. olive oil
- 2 Tbsp. butter
- 1 lb. sliced fresh mushrooms
- 1/2 medium onion, thinly sliced
- 1/4 cup sherry or chicken broth
- 1/2 tsp. salt
- 1/8 tsp. pepper
Directions:
- Mix cornstarch and milk until smooth; set aside. Pound chicken with a meat mallet to 1/4-inch thickness.
- In a large non-stick skillet, heat oil over medium heat; cook chicken until no longer pink, 5 to 6 minutes per side. Remove from pan.
- In same pan, heat butter over medium-high heat; sauté mushrooms and onion until tender. Stir in sherry, salt and pepper and bring to a boil. Stir cornstarch mixture again and add to pan. Return to a boil. Cook and stir until thickened, 1 to 2 minutes.
- Return chicken to pan and heat through.
