| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 8 |
|
4-oz skinless, boneless single chicken breasts |
| 2 |
tb |
Olive oil (up to 3) |
|
|
Sauce (see below) |
|
|
Some Salsa Music to taste |
| 2 |
c |
Heavy cream |
| 1 |
tb |
Worcestershire sauce |
| 2 |
tb |
Dijon Mustard (up to 3) |
| 2 |
tb |
Minced fresh basil |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Ground black pepper |
INSTRUCTIONS
DIJON MUSTARD SAUCE
One of my favorite restaurants in the world, Cha Cha Cha in San Francisco,
has just published a cook book. (Cook, Eat, Cha Cha Cha, Chronicle Books,
ISBN 0-8118-1146-8). The restaurant is in Haight-Ashbury, which makes a
great place to stroll (avoiding the panhandlers) while waiting 1-2 hours
for a table.
>From Cook, Eat, Cha Cha Cha
Start the music
Cut each breast lengthwise into 3 - 4 strips. Place the strips on a cutting
board and pound each piece with the smooth side of a mallet to 1/4"
thickness (6 mm). Brush each piece with olive oil, cover, and refrigerate.
Light a charcoal or gas grill. Remove the chicken from the fridge 30 min
before grilling. Grill over a medium fire for 2-3 min./side. Pool the
mustard sauce on each place and arrange 3 paillards (breasts) on top. Serve
at once.
Dijon Mustard sauce: In a medium saucepan, combine all the sauce
ingredients. Place over medium heat, and, stirring occasionally, simmer for
15 - 20 min. Remove from heat and whisk for 1 - 2 minutes, or until it
begins to thicken. Taste and adjust the seasoning if necessary. Set aside
and keep warm.
Unusual disclaimers. I only get 0.1%. Posted to CHILE-HEADS DIGEST V3 #352
by Scott Ashkenaz <scott.ashkenaz@kla-tencor.com> on Jun 11, 1997
A Message from our Provider:
“Give God what’s right — not what’s left.”