Title: Chicken with Wine Sauce
Categories: Poultry
Yield: 5 Servings
| 2 | lb | Chicken breasts without skin |
| | | Nonstick cooking spray |
| 1 | c | Sliced mushrooms; fresh |
| 1 | sm | Onion; chopped |
| 1 | ts | Dried basil; crushed |
| 1 | | Cl Garlic; minced |
| 1/3 | c | Chicken broth |
| 1/3 | c | Dry white wine |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | tb | Cornstarch |
| 1 | tb | Water |
Recipe by: New Dieter's Cookbook Preparation Time: 1:05
Rinse chicken and pat dry with paper towels. Spray a large skillet wi
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.