Chicken With Mushroom-peppercorn Sauce

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 4 medium chicken breast halves (1 1/2 pounds total)
• 1 -2 teaspoon olive oil or 1 -2 teaspoon cooking oil
• 3 cups sliced fresh mushrooms
• 1/2 cup chopped onion
• 1/2 teaspoon dried green peppercorn, crushed
• 1 cup reduced-sodium chicken broth
• 1/2 cup evaporated skim milk
• 1 tablespoon all-purpose flour
• 2 tablespoons dry sherry
• 1 tablespoon dijon-style mustard
• 2 cups hot cooked fusilli or 2 cups vermicelli (optional) or 2 cups other pastas (optional)
• fresh sage sprig (optional)

Recipe

• 1 remove skin from chicken. rinse chicken; pat dry with paper towels. spray a
• 2 cold large skillet with nonstick spray coating. preheat skillet over medium heat.
• 3 cook chicken in hot skillet about 10 minutes, turning to brown evenly. remove.
• 4 chicken from skillet. add 1 teaspoon oil to skillet. (add additional 1 teaspoon.
• 5 oil, if necessary). add mushrooms, onion, and crushed peppercorns. cook and
• 6 stir for 4 to 5 minutes or till vegetables are tender. stir in broth; return.
• 7 chicken pieces to skillet. bring to boiling. reduce heat; cover and simmer
• 8 20 minutes or till chicken is tender and no longer pink. remove chicken. stir.
• 9 together milk and flour. add to skillet. cook and stir till thickened and
• 10 bubbly; cook and stir for 2 minutes more. stir in mustard and sherry; return.
• 11 chicken to skillet and heat through. serve over hot cooked pasta, if desired.
• 12 garnish with fresh sage sprigs, if desired.