| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
American |
American, Breads, Muffins & r |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Flour — (for dredging) |
|
|
Salt and pepper — to taste |
| 4 |
|
Chicken breasts — skinless, |
|
|
Boneless |
| 2 |
tb |
Olive oil |
| 4 |
|
Sprigs thyme — (1 tsp |
|
|
Dried) |
| 2 |
tb |
Shallots — finely chopped |
| 2 |
ts |
Garlic — finely chopped |
| 2 |
ts |
Lemon rind — grated |
| 3 |
tb |
Lemon juice |
| 1/2 |
c |
Chicken broth — fresh or |
|
|
Canned |
| 2 |
tb |
Butter or margarine |
|
|
Date: 04-15-94 (20:09) Number: 208 From Ned's Opus Date: |
INSTRUCTIONS
Season flour with salt and pepper, and dredge the chichen all over. Shake
off excess flour.
Heat the oil in a heavy skillet large enough to hold the chicken pieces in
one layer. Add chicken and cook, uncovered, over medium heat for 5 minutes
or until lightly browned.
Turn the chicken and cook for 5 more minutes, or until cooked through.
Carefully remove the oil from the skillet, leaving the chicken. Discard
the oil.
Add the thyme, shallots and garlic, and cook for about a minute. Do not
burn the garlic. Add the lemon rind, the lemon juice and the broth.
Scrape the skillet to dissolve the brown particles that cling to the
bottom. Add the butter, and cook for 3 minutes longer.
Recipe By : Chuck Rippel
From: Terri Woltmon
04-15-94 (20:09) Num (4) Cooking
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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