| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Breads, Chicken & p, Muffins & r | 4 | Servings | |
INGREDIENTS
| 4 | Chicken breasts without | |
| Skin | ||
| 1 | t | Salt |
| 1/4 | t | White pepper |
| 1/2 | t | Thyme |
| 1/4 | c | Unbleached flour |
| 2 | T | Olive oil |
INSTRUCTIONS
Preheat oven at 300. Prepare baking pan with cooking spray. Season with salt, pepper, and thyme. Dredge in flour on both sides. Shake off excess flour. Heat a skillet with oil over medium heat for 2 to 3 minutes. When oil is ready cook chicken breasts for 3 to 4 minutes on each side. Set aside in prepared baking pan. Bake for 10 minutes with one of the following additions: ¥With Lemon: De glaze the same skillet with 1/4 cup lemon juice. Add chicken and bake. Before serving, garnish each portion with a wedge of lemon. ¥With Mushrooms: Cook 2 tablespoons minced onions for 1 to 2 minutes. Add 1 pound sliced mushrooms. Cook until mushrooms are slightly browned. Pour on 1/4 cup chicken broth or yogurt. Reduce over high heat for 3 minutes. Spread over chicken. ¥With Onions, Garlic, and Parsley: Cook 1/4 cup onions and 2 tablespoons minced garlic over medium heat. Be careful not to burn. Spread on chicken and bake. Add 1/2 cup parsley just before serving. ¥With Tomato and Herbs: Cook chicken in olive oil. Add 1/2 cup diced onion and 1 tablespoon minced garlic to the hot skillet. When onion looks glazed, add 1 diced red or green pepper and 1 cup stewed tomatoes. Stir in 1/4 teaspoon each marjoram, rosemary, basil, thyme, and parsley. Add 1/4 cup chicken broth. Simmer for a few minutes. Serve chicken on a bed of sauce. ¥With Spicy Sauce: Cook 1 tablespoon onion until glazed. Add 1 cup chicken broth, 2 tablespoons stewed tomatoes, 1/2 teaspoon allspice, and 1/4 teaspoon each cumin and red pepper flakes. Return chicken to skillet. Cover and simmer for 3 to 4 minutes instead of baking. Recipe By : The Best From Libby Hillman's Kitchen File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 240
Calories From Fat: 90
Total Fat: 10.1g
Cholesterol: 73.1mg
Sodium: 649.5mg
Potassium: 364.9mg
Carbohydrates: 7.8g
Fiber: <1g
Sugar: 1.3g
Protein: 28.1g