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

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