INGREDIENTS:
- olive oil spray
- 1 lb boneless, skinless chicken breasts, cut into strips
- salt and pepper to taste
- 1 medium onion, diced
- 2-3 cloves garlic, minced
- 1 lb mushrooms
- 1 tbs cornstarch
- 1/2 c dry white wine
- 1 c low-sodium, fat-free chicken broth
- 1 tbs fresh thyme leaves, chopped
- 1 tbs Dijon mustard
- 2 tbs flat leaf parsley, chopped (optional)
INSTRUCTIONS:
- Whisk cornstarch into 1/2 c chicken broth and set aside.
- Heat olive oil in a large pan over medium heat. Season chicken breasts with salt and pepper and cook until browned, about 5 minutes per side. Remove chicken to a plate.
- Spray pan with additional olive oil and add onions. Saute, stirring and scraping up brown bits, until translucent, about 5 minutes. Add garlic and mushrooms and continue cooking until mushrooms have released their juices, about 5 minutes. Deglaze with a small amount of wine if the fond begins to darken too much.
- Add remaining wine, broth, thyme, and mustard and bring to a boil. Return the chicken breasts to the pan and simmer, uncovered, until chicken is cooked through, about 10 minutes. Stir in cornstarch mixture and boil, stirring, until sauce is thickened.
- Serve chicken with sauce and garnish with parsley.
Source: Home Sweet Jones
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