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Name: Madeira Chicken with Mushrooms
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: Less; 2 Boned and skinned chicken; 1/4 c Water -- see *; 1/2 c Skim milk; 1/4 ts Salt; Breast halves; 1/4 c Madeira or dry sherry -- or; Chopped chives -- for; Garnish; 1 tb Cornstarch; 1 ts Vegetable oil; 1/4 ts Dried sage -- crushed; 4 ts Butter Buds AE -- see *; 1/8 ts Pepper; 1 c Sliced mushrooms -- variety

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INGREDIENTS

Less
2 Boned and skinned chicken
1/4 c Water -- see *
1/2 c Skim milk
1/4 ts Salt
Breast halves
1/4 c Madeira or dry sherry -- or
Chopped chives -- for
Garnish
1 tb Cornstarch
1 ts Vegetable oil
1/4 ts Dried sage -- crushed
4 ts Butter Buds AE -- see *
1/8 ts Pepper
1 c Sliced mushrooms -- variety

Servings

INSTRUCTIONS

* 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 Posted to Master Cook Recipes List, Digest #112 Date: Fri, 7 Jun 1996 12:04:13 -0700 (PDT) From: PatH Recipe By : BH&G (Oct 1993)

NOTES

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Madeira Chicken with Mushrooms

Less
2 Boned and skinned chicken
1/4 c Water -- see *
1/2 c Skim milk
1/4 ts Salt
 Breast halves
1/4 c Madeira or dry sherry -- or
 Chopped chives -- for
 Garnish
1 tb Cornstarch
1 ts Vegetable oil
1/4 ts Dried sage -- crushed
4 ts Butter Buds AE -- see *
1/8 ts Pepper
1 c Sliced mushrooms -- variety

* 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    Posted to Master Cook Recipes List, Digest #112    Date: Fri, 7 Jun 1996 12:04:13 -0700 (PDT)    From: PatH <phannema@wizard.ucr.edu>    Recipe By     : BH&G (Oct 1993)

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Nutrition

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Serving Size: 1 Serving (496g)
Recipe Makes: 2 Servings

Calories: 476
Calories from Fat: 99 (21%)

Amt Per Serving		% DV

	Total Fat 11g	15 %
	Saturated Fat 2.6g	13 %
	Monounsaturated Fat 3.7g
	Polyunsanturated Fat 2.6g
Cholesterol 222mg		68 %
Sodium 318.6mg		11 %
Potassium 1191.4mg		31 %
Total Carbohydrate 10.2g		3 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 9g
Protein 79.6g		114 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 476

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