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: Click on the ingredient links to learn the nutritional information for all the Chicken with Mushroom Sauce ingredients. The serving size for any ingredient in Chicken with Mushroom Sauce may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

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