Contest Winning Chicken With Mushroom Sauce Food

CONTEST-WINNING CHICKEN WITH MUSHROOM SAUCE

Contest-Winning Chicken with Mushroom Sauce image

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

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

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

Steps:

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 : Calories 225 calories, Fat 9g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 541mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

SIMPLY CHICKEN -- CHICKEN WITH MUSHROOM SAUCE AND POTATOES #5FIX

Simply Chicken -- Chicken With Mushroom Sauce and Potatoes #5FIX image

Make and share this Simply Chicken -- Chicken With Mushroom Sauce and Potatoes #5FIX recipe from Food.com.

Provided by BrittanyH42

Categories Potato

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 5

Ingredients

3 -4 chicken breast fillets
1 (8 ounce) can cream of mushroom soup
6 -8 tablespoons teriyaki sauce
2 tablespoons chopped garlic cloves
1 (24 ounce) bag Simply Potatoes

Steps:

1. Start by cooking the chicken breasts until fully cooked through.
2. While chicken is cooking, add teriyaki sauce onto both sides of all chicken breasts. Use as much sauce as desired. (Recommended amount: About 3-4 teaspoons per side).
3. Add chopped garlic into pan and simmer for 1-2 minutes.
4. After garlic cooks for a few minutes, add one can of campbells cream of mushroom soup. Let simmer for 5-10 minutes, or until start of boiling.
5. Once soup starts to boil, immediately remove pan from hot stove and let sit. After stove cools, replace pan and keep warm on simmer/low heat.
6. Follow instructions on the simply potato original recipe bag. Once potatoes are fully cooked, dish out desired amount per person, and top with desired amount of chicken breasts. Top chicken and potatoes with the soup mixture, and enjoy.

Nutrition Facts : Calories 104.6, Fat 4.5, SaturatedFat 1.1, Sodium 1911.5, Carbohydrate 12.5, Fiber 0.1, Sugar 6.2, Protein 3.7

CONTEST-WINNING CHICKEN WITH MUSHROOM SAUCE RECIPE

Contest-Winning Chicken with Mushroom Sauce Recipe image

Provided by pjones-2

Number Of Ingredients 10

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

Steps:

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

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