| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Vegetables | B, H | 2 | Servings | |
INGREDIENTS
| 2 | Boned and skinned chicken | |
| Breast halves | ||
| 1/2 | c | Skim milk |
| 1 | tb | Cornstarch |
| 1/4 | ts | Dried sage — crushed |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 1 | ts | Vegetable oil |
| 4 | ts | Butter Buds AE — see * |
| 1/4 | c | Water — see * |
| 1 | c | Sliced mushrooms — variety |
| 1/4 | c | Madeira or dry sherry — or |
| Less | ||
| Chopped chives — for | ||
| Garnish |
INSTRUCTIONS
* 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 medium-high 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 butter-granules. Heat the mixture till boiling. Add the variety of chopped and sliced 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 (Tex-mati). To serve four people, use 4 3-ounce 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)
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