1 tablespoon cornstarch
6 tablespoons cold water
1 tablespoon canola oil
4 skinless, boneless chicken breasts
1 clove garlic, minced
1/4 teaspoon black pepper
2/3 cup white wine or chicken broth
1/2 cup sliced mushrooms
1/4 cup sliced green onion
1/2 teaspoon dried thyme
1/2 teaspoon paprika

Directions

Preheat oven to 350 F. In a small bowl, combine cornstarch and cold water. Mix well.

In a large skillet, heat oil over medium-high heat. Add chicken; cook, turning once, until golden, about 6 minutes. Add garlic and pepper; cook for 1 minute. Place chicken in a 13×19-inch baking dish.

Add wine, mushrooms, green onion, thyme, and paprika to skillet. Cook over high heat, stirring, until liquid is reduced by half, about 5 minutes.

Add cornstarch mixture to skillet. Cook, stirring constantly, until thickened, about 3 minutes. Pour sauce over chicken in dish. Cover with the foil and bake until chicken is cooked through, about 15 minutes. Serve immediately.

Serves 4