Average Rating: 4.431034TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4 servings.Ingredients
- 2 teaspoons cornstarch
- 1/2 cup fat-free milk
- 4 boneless skinless chicken breast halves (4 ounces each)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 pound sliced fresh mushrooms
- 1/2 medium onion, thinly sliced
- 1/4 cup sherry or chicken broth
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- 1. Mix cornstarch and milk until smooth. Pound chicken with a meat mallet to 1/4-in. thickness.
- 2. In a large nonstick skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan.
- 3. 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.
Nutrition Facts
1 serving: 225 calories, 9g fat (3g saturated fat), 71mg cholesterol, 541mg sodium, 8g carbohydrate (4g sugars, 1g fiber), 26g protein.
Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 vegetable.
