Thursday, January 31, 2008

Mushroom Chicken with Peppercorn Sauce

4 medium boneless, skinless chicken breasts
2 t oil
3 cups sliced fresh mushrooms
1/2 cup chopped onion
1/2 t dried green peppercorns
1 cup low salt chicken broth
1/2 cup evaporated skim milk
3 t flour
2 cups cooked small pasta

Rinse chicken and pat dry. Spray large skillet with cooking spray. Cook 10 minutes turning to brown. Remove and add oil, onions, mushrooms, and peppercorns. Cook 4-5 minutes. Stir in broth and add chicken. Bring to a boil. Reduce heat, cover and simmer for 20 minutes. Remove chicken. Add milk and flour and stir well. Cook till bubbly- stirring often. Return chicken and heat till warmed. Serve over pasta.

Tomorrow's Daily Special: Mom's Pizza