Madeira Chicken With Mushrooms

• 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

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.

chicken, milk, cornstarch, sage, salt, pepper, vegetable oil, butter, water, mushrooms, madeira wine, chives

Taken from www.food.com/recipe/madeira-chicken-with-mushrooms-175624 (may not work)