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Contest-Winning Chicken with Mushroom Sauce

It looks impressive, but this mouthwatering chicken and mushroom sauce comes together in no time. I think its flavor rivals that of many full-fat entrees found in fancy restaurants. —Jennifer Pemberton, Muncie, Indiana
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    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

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.
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.
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Reviews

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Average Rating:
  • Isty
    Oct 23, 2020

    This meal was full of flavor, has easy preparations and cooking. I didn’t change a thing. Perfect for a weekend night meal.

  • Dawn
    Sep 17, 2020

    Delicious and super easy to make!!

  • tom
    Aug 24, 2020

    I rated this 5 stars for the following reasons: the sauce was delicious; it was simple to make; the minimal effort involved was rewarded with an excellent dinner; it is low calorie yet super tasty.

  • Tiffi
    Aug 4, 2020

    This was really good. I pretty much followed the recipe, but made a few changes. I used boneless, skinless thighs and seasoned them with Santa Maria style seasoning--I'm a Californian and use it on everything...for those who don't know, it's roughly ground garlic, salt, pepper and parsley. It's very savory, so didn't add any additional salt. Used 1/2 cup chicken broth and added 1/4 cup white wine. Kept the same ratio of corn starch and milk (2% was in my fridge). Added garlic and parsley with the onions. Served over linguine. It was delicious! Thanks for the recipe!

  • Maura
    Jul 1, 2020

    BEST chicken with mushroom sauce ever!! This is one of my families’ favorite meals and it’s so easy!! We have it almost every week! I’ve looked at and cooked many different recipes for chicken with mushroom sauce and no thing compares to this!

  • pung
    May 31, 2020

    I made this for my sweetie last night. I didn't flatten the chicken, just used the breast and cut it in half lengthwise. I used more mushrooms than called for, and an entire onion because he loves these, and I used chicken bouillon as I didn't have chicken broth. He absolutely loved it! I'm a vegetarian, so I don't know how it tasted, but he was absolutely in love and asked me to put this in the rotation for dinner. So, it's a keeper, even with the changes :)

  • rwippel
    Jan 25, 2020

    I loved the ease of this recipe. I would probably use chicken broth as opposed to sherry next time. Also,I recommend seasoning the chicken prior to browning.

  • srga
    Jan 17, 2020

    This was great, made with suggestions, I seasoned boneless thighs with Herbs de Provence, and subbed 1/2 and 1/2 for the milk. Excellent meal. I would back off on the salt though

  • Pamela
    Jan 16, 2020

    This has become one of my “go to” chicken dishes. The flavor from the sherry is so good...and if you like mushrooms, this meal is for you!

  • Hauna
    Nov 20, 2019

    This was a good recipe but the chicken needed seasoning. I used Penzy’s Muriel of flavor. Delicious! I also doubled the sauce with the mushrooms. Quick and easy recipe.