| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Poultry, Main dish |
5 |
Servings |
INGREDIENTS
| 1 |
lb |
Boneless chicken cutlets * |
| 1 |
ts |
Droed thyme |
| 1 |
|
Large bulb fennel |
| 1 |
c |
Long grain rice |
| 2 |
tb |
Olive oil |
| 1/4 |
c |
White wine |
|
|
Salt and pepper to taste |
| 2 |
tb |
Olive oil |
| 1 |
|
Large red pepper |
| 1 3/4 |
c |
Chicken broth |
| 1 |
c |
Grated parmeasan cheese |
INSTRUCTIONS
Date: Tue, 21 May 1996 00:30:34 -0400
From: ivanco <ivanco@mail.netserve.net>
*= cutlets should be boneless and skinless. Sprinkle chicken breasts with
salt and pepper and pat on thyme. Heat oil in large skillet and cook
cutlets for about 2 minutes on each side. cover pan and set aside while
preparing vegetables and rice. Cut fronds from fennel and cut bulb in
quarters through the core, remove core and cut fennel into 1/4 inch strips.
Cut red pepper into 1/4 inch strips. Place rice,chicken stock and olive
oil in a heavy pan and bring to boil. Lower heat, cover and simmer approx
18 minutes or so without removing cover. Season with salt, pepper and stir
in Parmeasan cheese. Remove chicken cutlets to serving platter and cover.
Add 1 Tablespoon olive oil in skillet and heat. Add fennel and red pepper
and stir fry vegetables approx 3 minutes. Add wine, cover and cook 5
minutes.
To serve, make a layer of rice on dish, cover with chicken cutlets and
top with fennel and pepper.
Posted to MealMaster Recipes List, Digest #141
A Message from our Provider:
“I bet you’re wondering where you are going to go to church tomorrow.”