| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | 4 | Servings | ||
INGREDIENTS
| 3 | T | Yellow cornmeal |
| 1/2 | t | Salt |
| 1/8 | t | Black pepper |
| 4 | Chicken breasts without | |
| Skin | ||
| 2 | T | Vegetable oil |
| 1/4 | c | Lowfat 1% milk |
| 1/4 | c | Evaporated skim milk |
| 3/4 | t | Cumin powder |
INSTRUCTIONS
On a piece of wax paper, combine cornmeal, salt and pepper. Dredge chicken breasts in cornmeal mixture. In a large nonstick skillet over medium-high heat, heat oil. Add chicken and cook until golden brown and cooked through turning once, about 4 minutes per side. Remove to a plate. Reduce heat to low. Add cream and cumin to skillet. Bring to a boil stirring and scraping up any browned bits with a sooden spoon. Boil until reduced to about 1/4 cup, about 5 minutes. Serve sauce over the chicken breasts. Recipe By : First Magazine - 8/1/94 From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 240
Calories From Fat: 94
Total Fat: 10.6g
Cholesterol: 73.7mg
Sodium: 376.5mg
Potassium: 395.3mg
Carbohydrates: 6.8g
Fiber: <1g
Sugar: 2.1g
Protein: 28.3g