Chicken with Mushroom Peppercorn Sauce

Schmitty 09-20-99 2:05 AM

Chicken with Mushroom Peppercorn Sauce

4 medium chicken breast halves (1 1/2 pounds total)
Non-stick spray coating
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
Fresh sage sprigs (optional)

Remove skin from chicken. Rinse chicken; pat dry with paper towels.

Spray cold large skillet with non-stick spray coating and 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 additional1-teaspoon oil if necessary). Add mushrooms, onion and crushed peppercorns. Cook and stir for 4 to 5 minutes or until vegetables are tender.

Stir in broth; return chicken pieces to skillet. Bring to boiling, reduce heat; cover and simmer 20 minutes or until chicken is tender and no longer pink.

Remove chicken.

Stir together milk and flour and add to skillet. Cook and stir until 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. Garnish with fresh sage sprigs if desired.

Makes 4 servings.

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