Chicken Breasts With Sauteed-Mushroom Gravy

• 1 teaspoon vegetable oil
• cooking spray
• 2 -3 cups sliced portabella mushrooms
• 1 1/2 teaspoons Montreal roasted garlic chicken seasoning
• 1 teaspoon dried thyme
• 4 (4 ounce) boneless skinless chicken breasts
• 1 1/4 cups fat-free chicken broth
• 2 teaspoons cornstarch

1. Heat oil in skillet coated with cooking spray over med-high heat.
2. Add sliced mushrooms and saute until cooked through (about 7-10 minutes).
3. Remove mushrooms from pan and keep warm.
4. Mix together the McCormick Grill Mates Roasted Garlic Montreal Chicken and thyme.
5. Rub over chicken breasts.
6. Add to pan (spray with a little more cooking spray if pan is very dry).
7. Sear at least 5 minutes on first side before turning over.
8. Repeat on the other side.
9. Continue turning and cooking until chicken is golden brown and just about cooked through (about 20 minutes), adding 1/4 cup chicken broth to pan half way through, if necessary.
10. With a whisk, combine chicken broth and cornstarch in a cup.
11. Add broth and mushrooms to pan with chicken.
12. Bring to a boil for 1-2 minutes.
13. Cover and simmer for 5-7 minutes as gravy thickens.
14. Serving is 1 piece of chicken with about 33 cups of gravy and mushrooms.

vegetable oil, cooking spray, portabella mushrooms, garlic, thyme, chicken breasts, chicken broth, cornstarch

Taken from www.food.com/recipe/chicken-breasts-with-sauteed-mushroom-gravy-89049 (may not work)