1. In a large skillet, brown chicken in oil. Cover
and cook until juices run clear, about 20 minutes. Remove chicken; keep
2. In the same skillet, saute mushrooms and onions
until tender. Stir in wine or broth, butter, salt, and pepper.
3. In a small bowl, combine cornstarch and water
until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes
or until thickened. Return chicken to skillet; heat through.