Shelly's Recipe

CHICKEN WITH MUSHROOM PEPPERCORN SAUCE

Category: Chicken

2 whole boneless, skinless chicken breasts
2 tsp olive oil
2 cups sliced mushrooms
1/2 cup chopped onion
1/2 tsp dried green peppercorns, crushed
1 cup chicken broth
3 tbsp flour
1/2 cup evaporated milk
3 tsp dry sherry
2 tsp Dijon mustard
2 cups cooked pasta

Cut breasts in half and place in a heated skillet sprayed with nonstick cooking spray. Cook about 15 minutes, turning to brown evenly. Remove chicken from skillet. Heat oil in skillet and add vegetables and peppercorns. Cokk about 4-5 minutes or until vegetables are tender. Stir in broth.

Return chicken to skillet and bring to a boil. Reduce heat, cover, simmer about 20 minutes or until chicken is tender. Remove chicken and stir together milk and flour. Add to skillet and cook, stirring until bubbly. Stir in sherry and mustard. Return chicken to skillet to heat through. Serve over pasta.