| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Chicken, Sauces, Syd’s book |
2 |
Servings |
INGREDIENTS
| 2 |
|
Whole Chicken Breasts * |
| 1/4 |
c |
All-Purpose Flour |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Fresh Ground Pepper |
| 1 |
tb |
Unsalted Butter |
| 3/4 |
c |
Chicken Broth |
| 2 |
ts |
Minced Fresh Ginger |
| 2 |
ts |
Dijon Mustard |
| 2 |
ts |
Grainy Mustard |
| 4 |
|
Minced Scallions |
|
|
Salt And Pepper To Taste |
INSTRUCTIONS
SAUCE
* Chicken breasts should be skinned, boned and split.
~-------------------------------------------------------------------------
Mix flour, salt and pepper on a plate. Lightly coat chicken with seasoned
flour. Heat butter in a medium skillet over medium heat. Add chicken and
saute, turning once, until cooked through, 8-10 minutes. Remove to a
serving plate and keep warm. Sauce: Pour broth into skillet and increase
heat to boiling and scrape loose browned bits on bottom of pan. Add ginger
and cook,stirring frequently, 2 minutes. Stir in mustards and scallions.
Season with salt and pepper. Spoon sauce over chicken and serve hot. From:
Syd's Cookbook.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip
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