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Categories:
chicken breasts olive oil mushrooms green onions garlic white wine butter salt pepper cornstarch cold water
Viewed: 56 - Published at: 9 years agoIngredients
- 6 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 8 ounces fresh mushrooms, sliced
- 6 green onions, chopped, green and white parts
- 2 garlic cloves, minced
- 1 cup dry white wine or 1 cup chicken broth
- 1 tablespoon butter, use real butter for best flavor
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Method
- Season chicken breast as desired. I like salt and pepper but you could add any dried herbs you like as well. Heat oil in a large skillet and brown chicken breasts on both sides. Cover and cook until juices run clear. About 6-10 minutes, depending on thickness. Remove chicken and keep warm. If you find you need more oil use some cooking spray instead if you want to keep the fat and calories down.
- In the same skillet using the oil that remains, saute mushrooms until tender. Add garlic and onions- green and white parts- and cook for a few minutes just to get them aromatic and cooked a little. About 2-3 minutes.
- Add butter and when it's melted stir in wine or broth- I recommend wine! -. (Personally I use one cup broth and one cup wine. I like Pinot Grigio but anything that isn't sweet is good!).
- In a small cup combine water and cornstarch and stir until smooth and dissolved. Add to skillet when broth starts to bubble.
- Cook and stir, keeping it just at a bubble until desired thickness. About 2-3 minutes.
- Return chicken to pan and heat through. Taste for seasoning and add some salt and pepper to taste if desired.
- Serve over rice, noodles or mashed potatoes.
- NOTE: If you want even more sauce add 1 more cup of chicken broth to the wine or broth in step 3. Want the sauce thicker? Add more cornstarch in step 4.
