• 2 pounds meaty chicken pieces (breasts, thighs, and drumsticks)
• Nonstick spray coating
• 1 cup sliced fresh mushrooms
• 1 small onion, chopped
• 1 teaspoon dried basil, crushed
• 1 clove garlic, minced
• 1/3 cup chicken broth
• 1/3 cup dry white wine
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon cornstarch
Remove skin from chicken; set chicken aside.
Spray a large skillet with nonstick spray coating. 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 cooking liquid. Add water to equal 1 cup, if necessary. Pour into skillet.
Combine cornstarch and 1 tablespoon water. Stir into cooking liquid in skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve over chicken. Makes 5 servings.