| 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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