Recipe - Madeira Chicken With Mushrooms

2 Boned and skinned chicken
Breast halves
One half cup Skim milk
1 tablespoon Cornstarch
One fourth teaspoon Dried sage crushed
One fourth teaspoon Salt
1/8 teaspoon Pepper
1 teaspoon Vegetable oil
4 teaspoon Butter Buds AE see *
One fourth cup Water see *
1 cup Sliced mushrooms variety
One fourth cup Madeira or dry sherry or
Less
Chopped chives for
Garnish

* Substitute 2 teaspoons butter flavored canola oil for the butter flavored
granules; or use light margarine.

Prep: Rinse chicken; pat dry. Combine milk, cornstarch, sage, salt and
pepper. Set aside.

In a large nonstick skillet or wok, cook chicken in hot oil over
mediumhigh heat for about 5 to 6 minutes for the first side and about 2 to
3 minutes for the second side, until no longer pink. Remove from skillet;
keep warm.

In the skillet add water and buttergranules. Heat the mixture till
boiling. Add the variety of chopped and cut or sliced up mushrooms. Cook and stir
mushrooms 2 minutes or till tender and heated through. Stir the milk
mixture and add it to skillet. Cook and stir till thickened and bubbly.
Cook and stir about 2 minutes more (to reduce a bit). Add the wine (at
least 1 tablespoon for flavor) and heat, to burn off the alcohol and to
cook sauce to desired consistency. Transfer chicken to a warmed serving
platter; spoon sauce on top. Sprinkle with chives.

Serve with steamed baby carrots and an aromatic rice (Texmati).

To serve four people, use 4 3ounce pieces of chicken breast, pounded a
little, to even the thickness. Do not increase the sauce. Menu for 4:
clear soup (chicken and fresh spinach) and or ceasar salad. carrots and
snaps. lots of basmati with slivered almonds and chopped fresh cilantro. a
tart apple pie

Posted to Master Cook Recipes List, Digest #112

Date: Fri, 7 Jun 1996 12:04:13 0700 (PDT)

From: PatH phannema@wizard.ucr.edu

Recipe By : BH&G (Oct 1993)