Instructions: Rinse chicken and pat dry with paper towels. Spray a large skillet with
nonstick cooking spray. Add mushrooms, onion, basil and garlic. Cook over
medium heat till onion is tender. Stir in chicken broth, wine, salt, and pepper. Arrange chicken in skillet. Bring to boiling; reduce heat.

Cover and cook over low heat about 30 minutes or till chicken is tender and no longer
pink. Transfer chicken and vegetables to a serving platter; keep warm.

Measure
remaining liquid, and if necessary, add water to equal 1 cup. Pour into skillet. Combine cornstarch and water. Stir into remaining liquid in skillet.

Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more.

Serve over chicken.

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