Ingredients
2 chicken breasts, cut in half lengthwise
8 ounces mushrooms
½ cup Green Onions, chopped
3 tbsp Olive Oil
2 tsp garlic powder
1 tsp salt
½ tsp black pepper
2 tbsp Cornstarch
2 tbsp White Cooking Wine
¾ cup milk, reduced fat
Instructions
Season the chicken breast with salt, pepper and garlic powder
Add 2 tbsp Olive Oil to a skillet and place the chicken breasts in the skillet
Cook on medium high heat until the chicken is cooked thoroughly
Remove the chicken and set to the side
Put the green onions and the mushrooms into the skillet along with the remainder of the Olive Oil
Saute until softened
Lower the heat to medium
Stir in the cornstarch and stir until smooth
Whisk in the cooking wine and cook for a few minutes
Slowly add the reduced fat milk in, simmering until it thickens
To serve, pour the sauce over the chicken and garnish with parsley
Enjoy!