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. ---------------------------------------------------------------------------
Nutrition
Ingredients
