Ingredients

• 4 ea chicken breasts or thighs, skinless
• 2 t garlic powder
• 2 t ground sage
• 1 C flour
• 4 C mushrooms, sliced
• 1 T shallots, finely chopped
• 1/2 C white wine
• 1/2 C chicken stock
• 2 T cornstarch
• 2 T water
• 2 T parsley, chopped

Instructions

1. Mix together the flour, garlic powder and sage, then season to taste. Dredge the chicken in the mixture, brown in oil, then bake at 350 until the internal temperature of the chicken is 160.
2. Saute the mushrooms until slightly wilted, add the shallots and cook until translucent. Add the white wine and chicken stock and return to a simmer. Season to taste.
3. Mix the cornstarch and water, add to the simmering liquid, and stir until the sauce thickens.
4. Plate the chicken, dress with the sauce, sprinkle with parsley and serve.

Source: Cooking with the Diabetic Chef, pg 7

Contributed by: Skip