| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Bavarian |
Poultry, 1988 dccc, 2nd |
4 |
Servings |
INGREDIENTS
| 4 |
|
Breasts, chicken, halves, broiler/fryer, boned, skinned |
| 1/2 |
c |
Mustard, dijon |
| 1/3 |
c |
Mustard, Bavarian |
| 1 |
tb |
Mustard, Chinese |
| 1/3 |
c |
Honey |
| 1/3 |
c |
Cream, light |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 2 |
tb |
Margarine |
| 4 |
|
Kiwi, peeled, sliced |
| 2 |
c |
Melon, honeydew, balls OR |
| 2 |
c |
Melon, cantaloupe OR combination of both |
| 1/4 |
c |
Mayonnaise |
|
|
Parsley |
INSTRUCTIONS
In a medium bowl, mix together Dijon, Bavarian, and Chinese
mustards, honey and cream.
In a large glass bowl, place 1/2 of the mustard sauce; reserve
the remainder for later use.
Sprinkle chicken with salt and pepper then place it in the
mustard sauce, turning to coat.
Place the bowl with the chicken and mustard sauce in it in the
refrigerator and marinate for 30 minutes, turning often.
In a large fry pan, melt the margarine over medium temperature,
until foamy.
Add chicken and cook, turning, about 7 minutes per side or until
chicken is brown and fork tender.
Remove the chicken to a cutting board. Slice the meat across
grain into thin slices.
Arrange the chicken slices and fruit on a serving platter.
In a small saucepan, place reserved mustard sauce; whisk
mayonnaise into the sauce. Heat thoroughly then drizzle the sauce
over the chicken.
Serve with the remaining sauce on the side. Garnish with
parsley.
Cook: Marjorie Farr, Maryland
Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/dpi.zip
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