Recipe By : BH&G (Oct 1993)
Serving Size : 2 Preparation Time :0:20
Categories : B H & G
Amount Measure Ingredient -- Preparation Method
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2 boned and skinned 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
4 teaspoons Butter Buds(R) -- see *
1/4 cup water -- see *
1 cup sliced mushrooms -- variety
1/4 cup Madeira or dry sherry -- or less
chopped chives -- for garnish
* 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
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NOTES: A tastefully rich, saucy chicken entree
that is fast and fancy and low-fat.
