Chicken with Wine Sauce
chicken breasts, skinless
basil, dried and crushed
1Rinse chicken and pat dry with paper towels.
2Spray a large skillet with nonstick cooking spray.
3Add mushrooms, onion, basil and garlic; cook over medium heat until onion is tender.
4Stir in chicken broth, wine, salt and pepper.
5Arrange chicken in skillet; bring to boiling; reduce heat.
6Cover and cook over low heat about 30 minutes or until chicken is tender and no longer pink.
7Transfer chicken and vegetables to a serving platter; keep warm.
8Measure remaining liquid, and if necessary, add water to equal 1 cup; pour into skillet.
9Combine cornstarch and water; stir into remaining liquid in skillet.
10Cook and stir until thickened and bubbly, then cook and stir for 2 minutes more.