>Recipes
Sauteed Madeira Chicken with Mushrooms
Makes 2 servings
Time to Prepare: 0:10
Time to Cook: 0:20
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Ingredients
6 oz Chicken, broilers or fryers, breast, meat and skin, raw 1/2 cup Milk, nonfat, fluid, with added nonfat milk solids and vitamin A (fat free or skim) 1 tbls Cornstarch 1/4 tsp Spices, sage, ground 1/4 tsp Salt, table 1/8 tsp Spices, pepper, black 1 tsp Oil, vegetable corn, salad or cooking 3 tsp Butter, without salt Diet
1 cup Mushrooms, raw 1/4 cup Alcoholic beverage, wine, dessert, dry 1 tbls Chives, raw
Directions
1. Rinse chicken; pat dry. Combine milk, cornstarch, sage, salt, and pepper. Set aside.
2. In a large, nonstick skillet or wok, cook chicken in hot oil over medium-high heat for about 6 minutes for the first side and about 3 minutes for the second side, until no longer pink. Remove from skillet; keep warm.
3. In the skillet add butter. Heat and add the variety of chopped and sliced mushrooms.
4. Cook and stir mushrooms 2 minutes or until tender and heated through. Stir the milk mixture and add it to skillet. Cook and stir until thickened and bubbly.
5. Cook and stir about 2 minutes more. Add sherry and heat, to burn off the alcohol and to cook sauce to desired consistency.
6. Transfer chicken to a warmed serving platter; spoon sauce on top. Sprinkle with chives.
2. In a large, nonstick skillet or wok, cook chicken in hot oil over medium-high heat for about 6 minutes for the first side and about 3 minutes for the second side, until no longer pink. Remove from skillet; keep warm.
3. In the skillet add butter. Heat and add the variety of chopped and sliced mushrooms.
4. Cook and stir mushrooms 2 minutes or until tender and heated through. Stir the milk mixture and add it to skillet. Cook and stir until thickened and bubbly.
5. Cook and stir about 2 minutes more. Add sherry and heat, to burn off the alcohol and to cook sauce to desired consistency.
6. Transfer chicken to a warmed serving platter; spoon sauce on top. Sprinkle with chives.
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