- 2 teaspoons cornstarch
- 1/2 cup fat-free milk ( you can use half and half if you aren’t trying to cut carbs and fat)
- 4 boneless skinless chicken breast halves (pounded thin-sh)
- olive oil spray (I use this one)
- 1.5 tablespoon butter
- 1/2 pound sliced fresh mushrooms (but feel free to add more mushrooms if you love them. The more the merrier really 😉
- 1 medium white onion, thinly sliced
- 1/4 cup chicken broth
- Salt and pepper for flavoring (lightly season every layer as you cook…tip from my girl Jule (www.julethebee.com)
- Mix the cornstarch and milk together in a bowl until the lumps disappear
- Pound chicken with a meat mallet. It doesn’t need to be super thin, but make sure it isn’t too thick so it will cook in the sauce
- In a large nonstick skillet, heat olive oil spray over medium heat
- Add your chicken breasts to the pan and cook until no longer pink on the outside, 5-6 minutes per side. Remove from pan.
- In the same pan that you cooked the chicken, heat butter over medium-high heat; add your mushrooms and onions and sauté until tender (7-8 minutes).
- Stir in chicken broth, salt and pepper; bring to a boil. This will happen quickly
- Once boiling, stir cornstarch mixture and add to pan. Return to a boil; cook and stir until thickened, 1-2 minutes.
- Return chicken to pan; heat through.
- If you need to add more milk and broth, do so at this point and bring back to a boil
- Chicken should cook quickly in the sauce. I usually cover the pan (5 minutes or so)
- Serve and enjoy!
I served this dish with a side of mashed cauliflower and roasted broccoli! For the broccoli, place your chopped broccoli pieces on a pan on top of a sheet of parchment paper. Spray the broccoli with olive oil spray so it is fully coated. Then sprinkle Nutritional yeast all over the broccoli. Roast at 400 degrees for 30-40 minutes. DELISH!