INGREDIENTS

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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