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Madeira Chicken with Mushrooms

A home-style Madeira Chicken with Mushrooms made with Skim Milk, Salt, Pepper, Vegetable Oil, and Butter Buds Ae. Keep it handy for the next time you cook it.

Ingredients

• 1/2 cup
• 1/4 tsp
• 1/8 tsp
• 1 tsp
• 4 tsp
• 1/4 cup

Method (preview)

1. 1

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

2. 2

   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.

3. 3

   Remove from skillet; keep warm.

4. 4

   In the skillet add water and butter-granules.

5. 5

   Heat the mixture till boiling.

6. 6

   Add the variety of chopped and sliced mushrooms.

7. 7

   Cook and stir mushrooms 2 minutes or till tender and heated through.

8. 8

   Stir the milk mixture and add it to skillet.

9. 9

   Cook and stir till thickened and bubbly.

10. 10

    Cook and stir about 2 minutes more (to reduce a bit).

11. 11

    Add the wine (at least 1 tablespoon for flavor) and heat, to burn off the alcohol and to cook sauce to desired consistency.

12. 12

    Transfer chicken to a warmed serving platter; spoon sauce on top.

13. 13

    Sprinkle with chives.

14. 14

    Serve with steamed baby carrots and an aromatic rice (Tex-mati).

15. 15

    To serve four people, use 4 3-ounce pieces of chicken breast, pounded a little, to even the thickness. Do not increase the sauce.