Ingredients
2 teaspoons cornstarch1/2 cup fat-free milk4 boneless skinless chicken breast halves (4 ounces each)1 tablespoon olive oil1 tablespoon butter1/2 pound sliced fresh mushrooms1/2 medium onion, thinly sliced1/4 cup sherry or chicken broth1/2 teaspoon salt1/8 teaspoon pepper
Preparation
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.
