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Madeira Chicken With Mushrooms
Time: 40 mins
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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