Ingredients

2 lb. chicken breasts without skin
nonstick cooking spray
1 C. sliced mushrooms; fresh
1 small onion; chopped
1 tsp. dried basil; crushed
1 clove garlic; minced
1/3 C. chicken broth
1/3 C. dry white wine
1/4 tsp. salt
1/4 tsp. pepper
1 Tbsp. cornstarch
1 Tbsp. water

Cooking Instructions

Rinse chicken and pat dry with paper towels. Spray a large skillet with nonstick cooking spray. 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 remaining liquid, and if necessary, add water to equal 1 C.. Pour into skillet. Combine cornstarch and water. Stir into remaining liquid in skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve over chicken.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)