| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
|
|
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Yellow cornmeal |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Black pepper |
| 4 |
|
Chicken breasts without |
|
|
Skin |
| 2 |
tb |
Vegetable oil |
| 1/4 |
c |
Lowfat 1% milk |
| 1/4 |
c |
Evaporated skim milk |
| 3/4 |
ts |
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
A Message from our Provider:
“Life’s most exciting adventure: intimacy with God”