Chicken Breast with Mushrooms

1-1/2 cups button mushrooms
Butter or olive oil
MaggEvai savor
2 large chicken breast, deboned and halved
1 tsp. oregano
1 tsp. basil
1 Maggi chicken cube, crushed
Salt and pepper to taste
2 tbsp. cornstarch
½ cup Carnation evaporated milk

Cut mushrooms in half if they are big. Sauté heated butter or olive oil. Sprinkle with few dashes of magi savor to taste. Remove to a small bowl.

Rub chicken breast with oregano, basil, maggi cube, salt and pepper to taste. In same skillet, heat 1-2 tbsp. butter or olive oil; cook chicken breast until juices run clear, turning once about 8-10 minutes. Remove chicken to 4 dinner plates.

In a small bowl, dissolve cornstarch in ½ cup water and carnation evaporated milk. Pour on same skillet; cook stirring until thickened. Stir in sautéed mushrooms. Heat through and spoon mixture over chicken. Serve with rice.

Makes 4 servings.