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Madeira Chicken with Mushrooms

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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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