| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Vegetarian | 4star, Poultry | 2 | Servings |
INGREDIENTS
| 10 | oz | Boneless skinless chicken |
| breasts two fillets | ||
| sliced | ||
| 5 | T | Sun-dried tomato mustard |
| sauce see recipe | ||
| 1 | t | Porcini mushrooms, powdered |
| 1 | c | Hot water |
| 1/2 | c | Red bell pepper, strips |
| 1 | pn | Dried thyme |
| Orange rind, to taste | ||
| 2 | T | Slivered almonds, optional |
| 1 | t | Potato starch, or cornstarch |
| 8 | oz | Cooked noodles |
| 2 | Sprigs lemon basil, aromatic | |
| garnish | ||
| SUN-DRIED TOMATO MUSTARD | ||
| 4 | T | Mustard, peppercorn white |
| vinegar | ||
| 1 | T | Tomato sauce, canned |
| Sun-dried tomato Splash® | ||
| see pantry | ||
| 1/4 | t | Ground coriander |
| 1/4 | T | Paprika |
| 1 | pn | Turmeric |
| 1/8 | t | Garlic, puree |
INSTRUCTIONS
SAUCE:
Trim, rinse, and (paper) towel dry the ready to cook chicken breasts.
Slice ito medalions. Season with pepper. Stir fry the chicken in a
skillet or wok to brown quickly without drying the meat. Make a space
in the skillet for the sauce. Add the sauce mixture. Sprinkle on the
mushroom powder. When the sauce start to bubble more vigorously, add
the very hot water and stir to combine. Add the other ingredients.
Turn down the heat and simmer. Thicken the sauce with potato starch
dissolved in a little water; add as much as it needed to create a
gravy that will coat chicken and the noodles. Serves 2 with some
leftover. 422 cals, 9.5 g fat (20.3% cff). Side:baby artichokes;
asparagus; broccoli cluster. PANTRY ~1: Karen Lee (author of The
Occasional Vegetarian) mentioned porcini mushroom powder "as a fast
and easy way to get mushroom taste into a dish. It does not need to be
reconstituted." Advantages: uses the mushroom dregs or powdery stuff
at the bottom of the container; no salt; keeps well in a clean glass
jar at room temperature (up to 1 year). Porcinis have an intense
flavor and aroma that enhance pasta, bean soups, stocks and sauces
like this one for chicken. Just grind the small bits and pieces and
the dregs of dried porocini mushrooms. Save big pieces for other
dishes. Use your coffee mill or mini-processor. ~2 I used
Grey-poupon's new mustard, black peppercorn, in this sauce. Soften the
tomatoes by combining the sauce ingredients in the morning. ~3
Substitute crumbled or minced sun-dried tomatoes. NEW! Posted on The
Kitchen PATh (http://wizard.ucr.edu/~phannema) 07 Jun 97 Recipe by:
Hanneman (June 1997) Riverside Posted to MC-Recipe Digest V1 #1069 by
KitPATh <phannema@wizard.ucr.edu> on Jan 31, 1998
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 554
Calories From Fat: 124
Total Fat: 14.2g
Cholesterol: 179.1mg
Sodium: 726.2mg
Potassium: 897.9mg
Carbohydrates: 40.1g
Fiber: 3.6g
Sugar: 7.4g
Protein: 64.3g