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