| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sami | Main course, Poultry*, Pasta*, Quick dishe | 4 | Servings |
INGREDIENTS
| 4 | Kip filets; about 1# | |
| 1/2 | ts | Salt |
| 1/4 | ts | Freshly ground pepper |
| 1 | tb | Olive oil |
| 1/4 | c | Minced shallots |
| 1/2 | c | Chicken broth |
| 3 | tb | Balsamic vinegar |
| 1 | ts | Brown sugar |
| 1 | tb | Butter |
| 1 | c | Orzo; cooked |
| 2 | tb | Minced fresh parsley |
INSTRUCTIONS
"Kip filets" are skinless, boneless chicken breast halves. Place chicken between 2 sheets of wax paper. Pound 1/2" thick with rolling pin or mallet. Sprinkle chicken with S&P. Heat oil in a large skillet over medium-high heat. Cook chicken 4 minutes per side. Transfer to serving plate, cover and keep warm. Add shallots to skillet and cook, stirring, 2 minutes. Add broth, vinegar, and brown sugar. Bring to boil; cook until reduced by one third, about 4 minutes. Whisk butter into skillet until melted. Pour over chicken. Toss orzo with parsley and serve with chicken. Yield: 4 servings Per serving: Cal 385 / Fat 9g (Sat 3g) / Chol 74mg / Sodium 527mg / Carb 41g / Prot 33g Recipe By : Ladies' Home Journal 4/93 Posted to EAT-L Digest 11 November 96 Date: Tue, 12 Nov 1996 08:57:34 +0100 From: Kaye Sykes <Sykes.Kaye@UNIFACE.NL> NOTES : Halves easily.
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