Chicken: Chicken w/ Wine Sauce
Source of Recipe
New Dieter's Cookbook
List of Ingredients
2 pounds chicken breasts without skin
nonstick cooking spray
1 cup sliced mushrooms fresh
1 small onion chopped
1 teaspoon dried basil crushed
1 clove garlic minced
1/3 cup chicken broth
1/3 cup dry white wine
(original recipe contained 1/4 teaspoon salt )
1/4 teaspoon pepper
1 tablespoon cornstarch
1 tablespoon water Recipe
Rinse chicken and pat dry with paper towels. Spray a large skillet with nonstick cooking spray. Add mushrooms, onion, basil and garlic. Cook over medium heat till onion is tender. Stir in chicken broth, wine, salt, and pepper. Arrange chicken in skillet. Bring to boiling; reduce heat. Cover and cook over low heat about 30 minutes or till chicken is tender and no longer pink. Transfer chicken and vegetables to a serving platter; keep warm.
Measure remaining liquid, and if necessary, add water to equal 1 cup. Pour into skillet. Combine cornstarch and water. Stir into remaining liquid in skillet. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Serve over chicken.
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