Chicken with Mushroom Sauce

I modified this yummy dish and served it for dinner tonight and it was a big hit. I served it with Nutty Broccoli and Mashed Potatoes.

Chicken with Mushroom Sauce

1/4 cup corn starch
1/4 tsp. salt
3 Tbsp. oil

2 lbs. chicken breasts
3 cups sliced mushrooms
1/2 cup diced onion
1 clove garlic
1 Tbsp. butter
2 Herb Ox (gluten free, MSG free) bouillon cubes
1 cup hot water
1 cup cold water
1 Tbsp. corn starch
1/2 tsp. salt
1/4 tsp. dried thyme
1 Tbsp. parsley

Place corn starch and 1/4 tsp. salt in 2 qt. Zip-lock bag. Cut up chicken and toss in bag with cornstarch mixture. Fry in oil over medium heat until golden brown. Set aside.

Sauté mushrooms, onion and garlic in 2 Tbsp. butter. Dissolve 2 bouillon cubes in 1 cup hot water. Dissolve corn starch in 1 cup cold water. Mix together and add to mushroom mixture. Add salt, thyme and parsley. Stir until thickened and clear. Pour over chicken and serve with mashed potatoes and nutty broccoli.

Nutty Broccoli recipe taken from http://www.tasteofhome.com/Recipes/Nutty-Broccoli
(I added Parmesan Cheese instead of Swiss Cheese)

1 (16 oz.) package frozen chopped broccoli, thawed in microwave
 1/2 cup shredded Swiss or Parmesan Cheese
1/2 cup chopped pecans
1/4 cup butter, melted
1/4 tsp. salt
1/4 tsp. pepper

Thaw broccoli. Combine the remaining ingredients and pour over broccoli. Cover and cook in microwave oven for 3-4 minutes or until tender. Stir and serve.