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<\/a><\/p>\n8 boneless skinless
\n chicken breast
\n2 Tbsp. olive oil
\n2 C. sliced fresh mushrooms
\n2 green onions, chopped
\n1 C. white wine or chicken stock
\n3 Tbsp. butter
\n1\/2 tsp. salt
\n1\/4 tsp. pepper
\n1 Tbsp. cornstarch
\n2 Tbsp. cold water<\/p>\n
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.
\nIn 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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 … <\/p>\n
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