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:
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. Heat the mixture till boiling.
Add the 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 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.
Servings: 4
Time preparation: 20 min.
Time total: 40 min.