Chicken with Mushroom Sauce
Sep. 28th, 2021 05:16 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
fuzzyredThis week's recipe comes from the tasteofhome Contest Winning Annual Recipes 2010 cookobook.
Ingredients
2 teaspoons cornstarch
1/2 cup fat-free milk
4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon olive oil
1/2 pound fresh mushrooms, sliced
1/2 medium onion, sliced and separated into rings
1 tablespoon reduced-fat butter
1/4 cup sherry or chicken broth
1/2 teaspoon salt
1/8 teaspoon pepper
Directions
1. In a small bowl, combine the cornstarch and milk until smooth; set aside. Flatten the chicken to 1/4-in. 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 onions in butter until tender. Stir in the sherry or chicken broth, salt, and pepper; bring to a boil. Stir cornstarch mixture amd add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the chicken. Yield: 4 servings.
Thoughts and Variations
I used 2% milk instead of fat-free, and slightly less than 1/2 cup because I didn't quite have 2 teaspoons of cornstarch in the house (oops). I used four chicken breasts, but they were closer to 6 or 7 ounces each than 4, so they maybe weren't as flat as they should have been. I used a whole small onion, rather than having a half onion left over, although after making the dish, that might have resulted in too many onions. I used chicken broth, as I don't generally have any cooking wines in the house.
This was an easy dish to put together, and it went fairly quickly, although I did have to put two of the chicken breasts back in the pan. Because I don't think I got them flat enough, they ended up being undercooked. Thankfully, I caught that before I started eating them. Overall, I like the flavours of this dish, and it makes a good way to dress up chicken if you need a change from just plain meat. I would probably make this again.
Ingredients
2 teaspoons cornstarch
1/2 cup fat-free milk
4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon olive oil
1/2 pound fresh mushrooms, sliced
1/2 medium onion, sliced and separated into rings
1 tablespoon reduced-fat butter
1/4 cup sherry or chicken broth
1/2 teaspoon salt
1/8 teaspoon pepper
Directions
1. In a small bowl, combine the cornstarch and milk until smooth; set aside. Flatten the chicken to 1/4-in. 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 onions in butter until tender. Stir in the sherry or chicken broth, salt, and pepper; bring to a boil. Stir cornstarch mixture amd add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the chicken. Yield: 4 servings.
Thoughts and Variations
I used 2% milk instead of fat-free, and slightly less than 1/2 cup because I didn't quite have 2 teaspoons of cornstarch in the house (oops). I used four chicken breasts, but they were closer to 6 or 7 ounces each than 4, so they maybe weren't as flat as they should have been. I used a whole small onion, rather than having a half onion left over, although after making the dish, that might have resulted in too many onions. I used chicken broth, as I don't generally have any cooking wines in the house.
This was an easy dish to put together, and it went fairly quickly, although I did have to put two of the chicken breasts back in the pan. Because I don't think I got them flat enough, they ended up being undercooked. Thankfully, I caught that before I started eating them. Overall, I like the flavours of this dish, and it makes a good way to dress up chicken if you need a change from just plain meat. I would probably make this again.
