Chicken with Mushroom-Peppercorn Sauce

Dress this dish up for company by substituting chanterelle or
shiitake mushrooms for the white mushrooms.

Makes 4 servings

4 medium chicken breast halves (1 1/2 pounds total)
1 to 2 teaspoons olive oil or cooking oil
3 cups sliced fresh mushrooms
1/2 cup chopped onion
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, vermicelli, or other pasta (optional)
Fresh sage sprigs (optional)

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.

POINTS:  5.5 (5)

PER SERVING:  217 Calories/5 g Total Fat/1 g Saturated Fat
230 mg Sodium/12 Total Carbohydrate
1 g Dietary Fiber/30 g Protein

* Whenever possible, I calculate ALL my Points on my website with my Offline Points Calculator
in the Half Points Mode, which rounds UP to the nearest Half Point. This keeps my site consistent.

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