This recipe is great for a large crowd or easy to cut down to size for a small family. I like to serve this with either rice or egg noodles so I double the sauce. White wine or chicken stock both work great, depending on the taste your family likes. Half wine and half stock is delicious too. Enjoy!
8 boneless skinless
chicken breast
2 Tbsp. olive oil
2 C. sliced fresh mushrooms
2 green onions, chopped
1 C. white wine or chicken stock
3 Tbsp. butter
1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. cornstarch
2 Tbsp. cold water
In a large skillet, brown chicken in oil. Cover and cook until juices run clear, about 20 minutes. Remove chicken; keep warm. In the same skillet, saute mushrooms and onions until tender. Stir in wine or stock, butter, salt and pepper.
In a small bowl, combine cornstarch and water until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add more wine or stock if sauce thickens too much. Return chicken to skillet; heat through.