Ingredients:
4 medium chicken breast halves ( 1 1/2 pounds total)
1 -2 teaspoon olive oil or 1 -2 teaspoon cooking oil
3 cups sliced fresh mushrooms
1/2 cup chopped onions
1/2 teaspoon dried green peppercorns, crushed
1 cup reduced-sodium chicken broth
1/2 cup evaporated skim milk
1 tablespoon all-purpose flour
2 tablespoons dry sherry
1 tablespoon dijon-style mustard
2 cups hot cooked fusilli or 2 cups vermicelli (optional) or 2 cups other pastas (optional)
fresh sage sprigs (optional)
Directions:
Remove skin from chicken. Rinse chicken; pat dry with paper towels. Spray a
cold large skillet with nonstick spray coating. Preheat skillet over medium heat.
Cook chicken in hot skillet about 10 minutes, turning to brown evenly. Remove.
chicken from skillet. Add 1 teaspoon oil to skillet. (Add additional 1 teaspoon.
oil, if necessary). Add mushrooms, onion, and crushed peppercorns. Cook and
stir for 4 to 5 minutes or till vegetables are tender. Stir in broth; return.
chicken pieces to skillet. Bring to boiling. Reduce heat; cover and simmer
20 minutes or till chicken is tender and no longer pink. Remove chicken. Stir.
together milk and flour. Add to skillet. Cook and stir till thickened and
bubbly; cook and stir for 2 minutes more. Stir in mustard and sherry; return.
chicken to skillet and heat through. Serve over hot cooked pasta, if desired.
Garnish with fresh sage sprigs, if desired.
Servings: 4
Time preparation: 20 min.
Time total: 80 min.