Wednesday, February 27, 2008

Basil Chicken in White Wine Sauce

main meals

POINTS® Value: 5

Preparation Time:
 0 min
Cooking Time:
 0 min
Level of Difficulty:
main meals


·         1 1/2 pound chicken breast, cooked, skinless

·         2 cup mushroom(s)

·         1 small onion(s)

·         2 tsp dried basil

·         1 clove garlic clove(s)

·         1 cup fat-free chicken broth

·         1 cup white wine

·         1/4 tsp table salt

·         1/4 tsp black pepper

·         1 Tbsp cornstarch

·         1/2 cup water


1. Rinse chicken, pat dray with paper towels. Set aside.
2. Spray an unheated large skillet with nonstick coating. Preheat over medium heat. Add sliced mushrooms, onion, dried basil and garlic. Cook over medium heat until onion is tender.
3. Stir in chicken broth, wine, salt and pepper. Arrange chicken in skillet. Bring to boiling; reduce heat. Simmer, covered, about 30 minutes or until chicken is tender and no longer pink. Transfer chicken and vegetables to a serving platter. Keep warm.
4. For sauce, measure the cooking liquid. If necessary, add enough water to measure 1 cup total liquid. Pour into skillet.
5. Combine the cornstarch and the water. Stir into cooking liquid in skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve sauce over chicken.



Post a Comment

<< Home