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Friday, October 27, 2017

Tues. dinners

Chicken with mushroom sauce
2 tsp cornstarch
1/2 cup milk

2 boneless chicken breast
1 tbl. olive oil
1/2 lb. fresh mushrooms, sliced
1/2 med. onion, sliced and separated into rings
1 tbl. butter
1/4 cup chicken broth
1/2 tsp. salt
1/8 tsp. pepper
In a small bowl, combine cornstarch and milk until smooth, set aside. Flatten chicken to 1/4 in thickness. In a large nonstick skillet, cook chicken in oil over med. heat for 5-6 min. Remove and keep warm.
In the same skillet, sauté mushrooms and onions in butter until tender. Stir in the broth, salt and pepper and bring to a boil. Stir cornstarch mixture into the pan and bring to a boil. Cook and stir until thickened.


The chicken was a bit flat so should maybe add some seasoning to it before cooking it. Loved the sauce and think it would be great over a steak!



5 comments:

Tired Teacher said...

I bet the sauce would be wonderful served over rice.

Mari said...

Yum! It sounds good!

Linda said...

The recipe looks like it’s easy but delicious! My kind of meal. I’m especi happy to get that recipe for the mushroom sauce! Louis Dean loves a dish at Saltgrass Steakhouse that features a mushroom sauce. He’s asked me to make it here at home and now I can! Win! WIN!!

Granny Annie said...

I am not only having to leave off salt, I have to give up pepper too. Might as well eat paper. That recipe sounds great.

Debbie said...

it sounds like it would be good but it helps when someone makes suggestions to a recipe. i think chicken and mushrooms go together well!!!