4 tbsp. butter, divided
6 chicken breast halves skinned and boned
1 tsp. minced garlic
3 c. fresh mushrooms, sliced
1/2 c. chopped onion
1 tsp. salt
1/2 tsp. pepper
1/2 c. sherry or water
1 c. milk
4 tsp. cornstarch

Melt 2 tablespoons butter in skillet over medium heat. Add chicken and garlic, cook 12 to 15 minutes or until fork-tender and juices run clear, turning once. Remove chicken from skillet; keep warm. Melt remaining butter in skillet; add mushrooms and onion. Cook until vegetables are tender, stirring occasionally. Season with salt and pepper. Add sherry or water, bring to a boil. In a small bowl, combine milk and cornstarch blend well. Add to mushroom mixture; cook until mixture thickens and boils. Serve over chicken. Makes 6 servings, with each serving containing 371 calories.