Yield: serves 6-8


The sauce for this chicken can be made and stored for later use. It can be kept in the refrigerator for up to a week, or frozen for up to three months. The chicken can be grilled, if you prefer.


  • 8 chicken breasts, sliced in half horizontally
  • 2 tablespoons canola oil
  • salt and pepper to season chicken


  • 2 tablespoons canola oil
  • 1 onion, sliced
  • 16 oz. mushrooms, cleaned and checked, sliced
  • ¼ cup soy sauce
  • ¼ cup white wine
  • 2 tablespoons flour
  • 1 cup cold water
  • salt and pepper to taste


  1. Preheat oven to 350°F.
  2. Coat chicken with oil, salt and pepper.
  3. Bake for 10 minutes on each side, or until chicken is cooked through.
  4. To prepare mushroom sauce, heat oil over medium-high heat in a large skillet.
  5. Sauté onions until translucent.
  6. Add mushrooms and sauté for another 5 minutes.
  7. Add soy sauce and wine, and let reduce for an additional 5 minutes.
  8. Mix in flour and cold water, adding slowly to mushroom mixture in stages.
  9. Mix continuously until sauce thickens. Pour over chicken.


Serve this for a weekday or Friday night dinner. Always add sauce directly before serving. It can also be served over your favorite steak or salmon.