Madeira Chicken with Mushrooms Recipe

Serves 4

Ingredients:

  • 2 boned and skinned chicken breast halves
  • 1/2 cup skim milk
  • 1 tbsp cornstarch
  • 1/4 tsp dried sage, crushed
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1 tsp vegetable oil
  • 4 tsp butter buds or 2 tsp butter-flavoured canola oil or light margarine
  • 1/4 cup water
  • 1 cup sliced mushrooms, variety
  • 1/4 cup madeira or dry sherry, or less
  • Chopped chives, for garnish

    • Instructions:

    1. Rinse chicken; pat dry.
    2. Combine milk, cornstarch, sage, salt and pepper. Set aside.
    3. 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.
    4. Remove from skillet; keep warm.
    5. In the skillet add water and butter-granules.
    6. Heat the mixture till boiling.
    7. Add the variety of chopped and sliced mushrooms.
    8. Cook and stir mushrooms 2 minutes or till tender and heated through.
    9. Stir the milk mixture and add it to skillet.
    10. Cook and stir till thickened and bubbly.
    11. Cook and stir about 2 minutes more (to reduce a bit).
    12. Add the wine (at least 1 tablespoon for flavor) and heat, to burn off the alcohol and to cook sauce to desired consistency.
    13. Transfer chicken to a warmed serving platter; spoon sauce on top.
    14. Sprinkle with chives.
    15. Serve with steamed baby carrots and an aromatic rice.