Chicken with Mushroom Sauce

2  teaspoons		cornstarch
1/2  cup		fat-free milk
16  ounces		boneless skinless chicken breast halves
1  tablespoon		olive oil
1/2  lb.		fresh mushrooms, cliced
1/2		medium onion, sliced and separated into ring
1  tablespoon		reduced-fat butter
1/4  cup		sherry or chicken broth
1/2  teaspoon		salt
1/8  teaspoon		pepper

Tip: For nutritional information on all the ingredients in Chicken with Mushroom Sauce just click on each ingredient name. Then adjust the serving size for any Chicken with Mushroom Sauce ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Combine cornstarch and milk until smooth; set aside.

Flatten chicken to 1/4 in. thickness.

Cook chicken in oil over medium heat for 5-6 minutes on each side or until juices run clear, remove and keep warm.

In same skillet, saute the mushrooms and onion in butter until tender, then stir in sherry or broth, salt and pepper; bring to a boil.

Stir cornstarch mixture into the pan and bring to a boil; cook and stir for 2 minutes or until thickened.

Serve with chicken.

I used Land O'Lakes light stick butter