Contest-Winning Chicken With Mushroom Sauce

1. 1

   Mix cornstarch and milk until smooth. Pound chicken with a meat mallet to 1/4-in. thickness.

2. 2

   In a

3. 3

   , heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan.

4. 4

   In same pan, heat butter over medium-high heat; saute mushrooms and onion until tender. Stir in sherry, salt and pepper; bring to a boil. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir until thickened, 1-2 minutes. Return chicken to pan; heat through.

* Per serving · 4 servings · Values may vary.

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