Chicken With Mushroom Sauce

• 2 teaspoons cornstarch
• 12 cup nonfat milk
• 4 (4 ounce) boneless skinless chicken breast halves
• 1 tablespoon olive oil
• 12 lb fresh mushrooms, sliced
• 12 medium onion, sliced and separated into rings
• 1 tablespoon reduced-fat butter
• 14 cup sherry wine or 14 cup chicken broth
• 12 teaspoon salt
• 18 teaspoon pepper

1. In a small bowl, combine cornstarch and milk until smooth; set aside.
2. Flatten chicken to 1/4-in.
3. thickness.
4. In a large nonstick skillet, cook chicken in oil over medium heat for 5-6 minutes on each side or until juices run clear.
5. Remove and keep warm.
6. In the same skillet, saute mushrooms and onion in butter until tender.
7. Stir in the sherry or broth, salt and pepper; bring to a boil.
8. Stir cornstarch mixture and to the pan.
9. Bring to a boil; cook and stir for 2 minutes or until thickened.
10. Serve with chicken.

cornstarch, nonfat milk, chicken breast halves, olive oil, mushrooms, onion, butter, sherry wine, salt, pepper

Taken from www.food.com/recipe/chicken-with-mushroom-sauce-157984 (may not work)