| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Poultry |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Dijon mustard |
| 1 1/2 |
tb |
Olive oil |
| 1 |
tb |
Italian parsley chopped |
| 1 |
tb |
Thyme chopped or 1 teaspoon dried |
| 4 |
|
Skinless boneless chicken breast halves |
| 1 |
tb |
Olive oil |
| 2 |
bn |
Green onions sliced 1 1/2 cups |
| 1 |
|
Whole green chile; from can |
| 1 |
c |
Chopped cilantro |
| 1 |
lg |
Garlic clove chopped |
| 1 |
c |
Chicken stock |
| 4 |
ts |
Fresh lime juice |
INSTRUCTIONS
CHICKEN
SAUCE
Whisk mustard,oil,parsley and thyme until well blended. Add chicken and
coat. Cover and refrigerate up to 4 hours. For sauce: Heat olive oil in
heavy skillet over medium heat. Saute onion and garlic and shallots until
crisp tender. Put cilantro into blender and add chile. puree until smooth.
Heat sauce over low heat and add lime juice. Adjust seasoning and keep
warm. Broil about 6 " from heat until chicken is cooked about 5 minutes per
side. Slice diagonally. Spoon sauce onto 4 plates ,overlap slices atop
sauce. Garnish with cilantro and lemon wedges
Recipe by: John Caputo
Posted to MC-Recipe Digest V1 #950 by Antone Fontes <tautog78@yahoo.com> on
Dec 8, 1997
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