1. Season chicken breast as desired. I like salt and pepper but you could add any dried herbs you like as well. Heat oil in a large skillet and brown chicken breasts on both sides. Cover and cook until juices run clear. About 6-10 minutes, depending on thickness. Remove chicken and keep warm. If you find you need more oil use some cooking spray instead if you want to keep the fat and calories down. 2. In the same skillet using the oil that remains, sauté mushrooms until tender. Add garlic and onions- green and white parts- and cook for a few minutes just to get them aromatic and cooked a little. About 2-3 minutes. 3. Add butter and when it's melted stir in wine or broth- I recommend wine! -. (Personally I use one cup broth and one cup wine. I like Pinot Grigio but anything that isn't sweet is good!). 4. In a small cup combine water and cornstarch and stir until smooth and dissolved. Add to skillet when broth starts to bubble. 5. Cook and stir, keeping it just at a bubble until desired thickness. About 2-3 minutes. 6. Return chicken to pan and heat through. Taste for seasoning and add some salt and pepper to taste if desired. 7. Serve over rice, noodles or mashed potatoes. 8. NOTE: If you want even more sauce add 1 more cup of chicken broth to the wine or broth in step 3. Want the sauce thicker? Add more cornstarch in step 4. ---------------------------------------------------------------------------
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