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Receta Madeira Chicken With Mushrooms
by Global Cookbook

Madeira Chicken With Mushrooms
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Ingredientes

  • 2 x Boned and skinned chicken Breast halves
  • 1/2 c. Skim lowfat milk
  • 1 Tbsp. Cornstarch
  • 1/4 tsp Dry sage -- crushed
  • 1/4 tsp Salt
  • 1/8 tsp Pepper
  • 1 tsp Vegetable oil
  • 4 tsp Butter Buds AE -- see *
  • 1/4 c. Water -- see *
  • 1 c. Sliced mushrooms -- variety
  • 1/4 c. Madeira or possibly dry sherry -- or possibly Less Minced chives -- for Garnish

Direcciones

  1. Substitute 2 tsp. butter flavored canola oil for the butter flavored granules; or possibly use light margarine.
  2. Prep: Rinse chicken; pat dry. Combine lowfat milk, cornstarch, sage, salt and pepper. Set aside.
  3. In a large nonstick skillet or possibly wok, cook chicken in warm oil over medium-high heat for about 5 to 6 min for the first side and about 2 to 3 min for the second side, till no longer pink. Remove from skillet; keep hot.
  4. In the skillet add in water and butter-granules. Heat the mix until boiling. Add in the variety of minced and sliced mushrooms. Cook and stir mushrooms 2 min or possibly until tender and heated through. Stir the lowfat milk mix and add in it to skillet. Cook and stir until thickened and bubbly.
  5. Cook and stir about 2 min more (to reduce a bit). Add in the wine (at least 1 Tbsp. 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.
  6. Serve with steamed baby carrots and an aromatic rice (Tex-mati).
  7. To serve four people, use 4 3-oz pcs of chicken breast, pounded a little, to even the thickness. Don't increase the sauce. Menu for 4: clear soup (chicken and fresh spinach) and or possibly ceasar salad. carrots and snaps. lots of basmati with slivered almonds and minced fresh cilantro. a tart apple pie