Easy yet elegant, chicken with mushroom sauce begs to be made on a cozy autumn evening. Serve over a bed of potatoes or polenta to soak up all the yummy sauce.

Ingredients

• 2 teaspoons cornstarch
• 1/2 cup fat-free milk
• 4 boneless skinless chicken breast halves (4 ounces each)
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 pound sliced fresh mushrooms
• 1/2 medium onion, thinly sliced
• 1/4 cup sherry or chicken broth
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Directions

1. Mix cornstarch and milk until smooth. Pound chicken with a meat mallet to 1/4-in. thickness.
2. In a large nonstick skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan.
3. 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.