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CATEGORY CUISINE TAG YIELD
Meats Jewish 1 Servings

INGREDIENTS

4 Chicken breasts
1/2 c Flour
1 t Dried tarragon
1 t Salt
4 t Margarine
1/2 c Cognac
c Chicken broth
4 t Dijon mustard
2 t Lemon juice

INSTRUCTIONS

1997    
Source : Cooking with love  On a sheet of wax paper, combine the flour
tarragon and salt. Lightly  dredge the chicken breasts. In a large
skillet melt the margarine.Add  chicken and saute for 5-7 minutes or
till lightly browned on each  side. In a small saucepan over low heat,
warm the cognac. Pour it  over the chicken and ignite, shaking the pan
constantly till the  flames subsides.Add the chicken broth, mustard and
lemon juice. Cover  the skillet and reduce the heat to low and simmer
for 10 minutes,  Arrange on platter and pour sauce over.  Posted to
JEWISH-FOOD digest V97 #300 by BNLImp@aol.com on Nov 18,

A Message from our Provider:

“Don’t let your worries get the best of you. Remember, Moses started out as a basket case”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 952
Calories From Fat: 258
Total Fat: 29g
Cholesterol: 292.4mg
Sodium: 3010.1mg
Potassium: 1040.7mg
Carbohydrates: 50.6g
Fiber: 2.4g
Sugar: <1g
Protein: 114.7g


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