Madeira Chicken With Mushrooms |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is really good and so easy to prepare. Serve with roasted potatoes and asparagus. This recipe can be prepared in teh morning and reheated at meal time. Ingredients:
2 boneless skinless chicken breast halves |
1/2 cup skim milk |
1 tablespoon cornstarch |
1/4 teaspoon dried sage, crushed |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 teaspoon vegetable oil |
2 teaspoons butter |
1/4 cup water |
1 cup sliced mushrooms |
1/4 cup madeira wine or 1/4 cup dry sherry |
chopped chives, garnish |
Directions:
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. Heat the mixture till boiling.
6. Add the sliced mushrooms. Cook and stir mushrooms 2 minutes or till tender and heated through.
7. 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).
8. Add the wine and heat, to burn off the alcohol and to cook sauce to desired consistency.
9. Transfer chicken to a warmed serving platter; spoon sauce on top.Sprinkle with chives.
10. Serve with steamed baby carrots and an aromatic rice.
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