Chicken with Mushroom Sauce Recipes

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 1/2 hour or less

Yield: 4 servings

Source: Taste of Home

Link: http://www.tasteofhome.com/recipes/contest-winning-chicken-with-mushroom-sauce

Ingredients:

• 2 tsp cornstarch
• 1/2 cup milk (I used 2%)
• 4 boneless skinless chicken breast halves (4 ounces each) NOTE: I used boneless, skinless thighs
• 1 Tbsp olive oil
• 1 Tbsp butter
• 1/2 lb sliced fresh mushrooms
• 1/2 medium onion, thinly sliced
• 1/4 cup sherry or chicken broth (I used broth)
• 1/2 tsp salt
• 1/8 tsp pepper

Steps:

1. Mix the cornstarch and the milk in a cup until lump-free. Set aside.

2. Pound the meat until 1/4-inch thick.

3. In a large, nonstick pan, add the olive oil and brown the meat, 5-6 minutes per side.

4. Remove the meat and set aside.

5. Melt the butter. Saute the mushrooms and the onions until soft.


6. Stir in the sherry or the broth, salt and pepper and bring to a boil.

7. Stir the cornstarch mixture once more and add to the pan.

8. Return to a boil, and cook, stirring often, until thickened, 1-2 minutes.
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9. Add the chicken, and heat through.

I was made hungry just looking at the pictures. This has got to be good. I'm going to make this soon, maybe a belated birthday dinner. I'll make it with the breasts and the sherry. Sherry goes so well with mushrooms. May I suggest that if you can find a medium sherry, not sweet nor dry, that you try it with this recipe, sometime. You may be pleasantly surprised. And if you have concerns about the alcohol, it will all be cooked away.

Thanks, Judy!