2 (5 oz) boneless, skinkless chicken breasts, pounded to 1/2 inch thickness
1/4 t. each salt and pepper
1/4 t. dried basil
Instructions
In a small microwave safe bowl, melt butter for 10 seconds.
In a medium bowl, whisk butter, broth, wine and cornstarch until cornstarch has dissolved.
Bring a large skillet sprayed with nonstick spray to medium-high heat. Cook and stir mushrooms until softened, 5-7 minutes.
Move mushrooms to sides of skillet. Season chicken with salt, pepper and basil and lay in center of skillet. Cook for 4 minutes, stirring mushrooms occasionally. Flip chicken. Give broth mixture a stir and ad to skillet. Cook until sauce has thickened and chicken is cooked through, about 5 minutes.
Originally Submitted
12/17/2012
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