Chicken with Mushroom Sauce

A gluten-free version of a standard pan sauce. Despite the sauce being quite sweet (in my opinion) neither of the kids love it, but it's tolerated.

Ingredients

• 2 tsp Cornstarch
• ½ cup Whole Milk
• 4 chicken breasts OR equivalent protein 1-2lbs
• 1 tbsp Olive Oil (for frying chicken)
• 1 tbsp Butter (unsalted)
• ½ lb Mushroom (sliced)
• ½ Onion (thinly sliced, medium-sized)
• ¼ cup Sherry OR broth OR equivalent (for deglazing)
• Salt and Pepper to taste

Instructions

1. Mix cornstarch and milk well, set aside
2. (Optionally) pound meat to ¼" thickness (cooks more evenly, more tender)
3. Cook chicken over medium heat, 5-6 minutes per side. Stainless is nice for developing a fonde.
4. Set aside chicken. Saute mushrooms and onion until tender.
5. Deglaze
6. Add cornstarch mixture and return to a gentle boil until thickened, 1-2 minutes
7. Return chicken to pan, heat through

Serve immediately!