Chicken with Mushroom-peppercorn sauce

[Juicygirl]

Gonna make this someday soon. We'll give you the thumbs up or down on it. LOL Thought I'd share this because it SOUNDS GREATTTTTTTTTTTTTTTT!

Chicken with Mushroom-Peppercorn Sauce

Dress this dish up for company by substituting chanterelle or
shiitake mushrooms for the white mushrooms.

Makes 4 servings

Ingredients

4 medium chicken breast halves (1 1/2 pounds total)
1 to 2 teaspoons olive oil or cooking oil
3 cups sliced fresh mushrooms
1/2 cup chopped onion
1/2 teaspoon dried green peppercorns, 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, vermicelli, or other pasta (optional)
Fresh sage sprigs (optional)

Remove skin from chicken. Rinse chicken; pat dry with paper towels. Spray a cold large skillet with nonstick spray coating. Preheat skillet over medium heat.
Cook chicken in hot skillet about 10 minutes, turning to brown evenly. Remove chicken from skillet. Add 1 teaspoon oil to skillet. (Add additional 1 teaspoon oil, if necessary). Add mushrooms, onion, and crushed peppercorns. Cook and stir for 4 to 5 minutes or till vegetables are tender. Stir in broth; return chicken pieces to skillet. Bring to boiling. Reduce heat; cover and simmer 20 minutes or till chicken is tender and no longer pink. Remove chicken. Stir
together milk and flour. Add to skillet. Cook and stir till thickened and bubbly; cook and stir for 2 minutes more. Stir in mustard and sherry; return chicken to skillet and heat through. Serve over hot cooked pasta, if desired.

Garnish with fresh sage sprigs, if desired.

PER SERVING: 217 Calories, 5 g Total Fat, 1 g Saturated Fat, 70 mg Cholesterol, 230 mg Sodium, 12 Total Carbohydrate, 1 g Dietary Fiber, 30 g Protein

<small>[ September 14, 2002, 04:02 PM: Message edited by: Juicygirl ]</small>