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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Linda
Servings: 8
8 chicken breast halves, can use bone-in if desired
2 tablespoons olive or vegetable oil
2 to 4 cups sliced fresh mushrooms, depending on how much you like mushrooms
2 green onions, chopped
2 cups white wine, or chicken broth
3 tablespoons butter, or margarine
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons cornstarch
¼ cup 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, sauté mushrooms and onions until tender. Stir in wine or broth, 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. Return chicken to skillet; heat through.
About the mushrooms: Personally, I love them, so I would use the greater amount. But if you are not that much of a mushroom fan, you can use just the two cups. But do remember that mushrooms are largely water, and they shrink measurably when cooked.
This recipe makes a lot of sauce, and it is just so delicious spooned over mashed potatoes.
This is safe for kids to eat, because the alcohol "burns off" during cooking. Enjoy!