Contest-Winning Chicken with Mushroom Sauce

Ingredients

• Cornstarch - 2 teaspoons
• Fat-free milk - 1/2 cup
• Boneless skinless chicken breast halves - 4 pieces (4 ounces each)
• Olive oil - 1 tablespoon
• Butter - 1 tablespoon
• Sliced fresh mushrooms - 1/2 pound
• Medium onion - 1/2 piece, thinly sliced
• Sherry or chicken broth - 1/4 cup
• Salt - 1/2 teaspoon
• Pepper - 1/8 teaspoon

Instructions

1. In a small bowl, whisk the cornstarch and milk until smooth.
2. Pound the chicken with a meat mallet to 1/4-inch thickness.
3. In a large nonstick skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan.
4. In the same pan, heat butter over medium-high heat; sauté mushrooms and onion until tender.
5. Stir in sherry, salt, and pepper; bring to a boil.
6. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir until thickened, 1-2 minutes.
7. Return chicken to pan; heat through.