- 8 bone-in chicken breast halves
- 2 tablespoons olive or vegetable oil
- 2 cups sliced fresh mushrooms
- 2 green onions, chopped
- 1 cup white wine or chicken broth
- 3 tablespoons butter or margarine
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- In a large skillet, brown chicken in oil. Cover and cook until juices run clear, about 20 minutes. Remove chicken; keep warm. In the same skillet, saute mushrooms and onions until tender. Stir in wine or broth, 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.