Ingredients
8 bone-in chicken breast halves (8 ounces each)2 tablespoons olive oil2 cups sliced fresh mushrooms2 green onions, chopped1 cup white wine or chicken broth3 tablespoons butter1/2 teaspoon salt1/4 teaspoon pepper1 tablespoon cornstarch2 tablespoons cold water
Preparation
In a large skillet, brown chicken over medium heat in oil. Cover and cook for about 20 minutes or until a thermometer reads 170°. Remove chicken; keep warm. In the same skillet, saute mushrooms and onions until tender. Stir in the wine, butter, salt and pepper.
In a small bowl, combine cornstarch and water until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to skillet; heat through.
