Taste of Home
It looks impressive, but this mouthwatering dish comes together in no time. I think its flavor rivals that of many full-fat entrees found in fancy restaurants.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1/8 teaspoon pepper
- 1 tablespoon butter
- 2 teaspoons cornstarch
- 1/2 cup fat-free milk
- 1/2 pound sliced fresh mushrooms
- 1/2 medium onion thinly sliced
- 4 boneless skinless chicken breast halves (4 ounces
- 1/4 cup sherry or chicken broth
- Carbohydrate 4.38888887330702 g
- Cholesterol 7.62578125327025 mg
- Fat 3.9291139503509 g
- Fiber 0.823309679456599 g
- Protein 1.94123291094328 g
- Saturated Fat 1.96913020209681 g
- Serving Size 1 1 serving (104g)
- Sodium 23.9693761992816 mg
- Sugar 3.56557919385043 g
- Trans Fat 0.317730643010906 g
- Calories 56 calories
Directions Mix cornstarch and milk until smooth. Pound chicken with a meat mallet to 1/4-in. thickness. In a large nonstick skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan. In same pan, heat butter over medium-high heat; saute 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. Yield: 4 servings. Originally published as Chicken with Mushroom Sauce in Light & Tasty June/July 2005, p37
