Chicken With Wine Sauce

• 2 lb. meaty chicken pieces (breasts, thighs and drumsticks), skinned
• nonstick spray coating
• 1 c. sliced fresh mushrooms
• 1 small onion, chopped
• 1 tsp. dried basil, crushed
• 1 clove garlic, minced
• 1/3 c. chicken broth
• 1/3 c. dry white wine
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 Tbsp. cornstarch

1. Rinse chicken; pat dry.
2. Set aside.
3. Spray a large skillet with nonstick spray coating.
4. Add mushrooms, basil and garlic.
5. Cook over medium heat until onion is tender.
6. Stir in chicken broth, wine, salt and pepper.
7. Arrange chicken in.
8. Bring to boiling; reduce heat.
9. Cover and cook over low heat until chicken is tender and no longer pink.
10. Transfer chicken and vegetables to a serving platter; keep warm.
11. Measure cooking liquid.
12. Add water to equal 1 cup, if necessary.
13. Pour in skillet.
14. Combine cornstarch and 1 tablespoon water.
15. Stir into cooking liquid in skillet.
16. Cook and stir until thickened and bubbly.
17. Cook and stir for 2 minutes more. Serve over chicken.
18. Makes 5 servings.

chicken, nonstick spray coating, mushrooms, onion, basil, clove garlic, chicken broth, white wine, salt, pepper, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=978071 (may not work)