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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. Heat the mixture till boiling. Add the 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 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.
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Grow shiitake on a log — fresh shiitake in your kitchen
Grow oyster mushrooms at home — harvest in 10 days, 2 crops
Grow lion's mane mushrooms — seafood-like texture, brain-boosting
Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated mushroom umami — stocks, rubs, seasoning blends