| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Ew, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Boneless, skinless chicken breasts |
|
|
Salt and pepper |
| 2 |
tb |
Olive oil |
| 1/2 |
lb |
New potatoes, boiled,; drained and sliced |
|
|
Dressing: |
| 6 |
|
Cloves garlic, mashed and minced |
| 1 |
tb |
Dijon mustard |
| 1 |
tb |
White vinegar |
|
|
Lemon juice |
| 2 |
tb |
Mayonnaise |
| 1/2 |
c |
Olive oil |
|
|
Salt and pepper |
|
|
Minced anchovy fillets |
| 1 |
lg |
Head of romaine lettuce,; washed and dried |
|
|
Garnish: |
|
|
Finely chopped parsley |
|
|
Whole anchovies |
INSTRUCTIONS
Slice chicken breasts into strips and season with salt and pepper. In a
non-stick skillet, heat oil over medium high heat. Add chicken and cook
until golden brown and chicken is no longer pink in the middle, about 4-5
minutes. Remove chicken to paper towels to drain. Combine chicken and
sliced boiled potatoes in a large bowl and set aside.
For the dressing, combine garlic, mustard, vinegar and two pinches of salt
in a blender and process. Add mayonnaise and blend together to form a thick
base. In a slow stream add olive oil through hole in lid. Scrape dressing
with spatula into a bowl and season to taste with salt, pepper and lemon
juice. If desired, add anchovy to dressing to create a deeper, saltier
flavor.
Toss the chicken and potatoes with 3 or 4 tablespoons of the dressing.
Place ripped up romaine lettuce leaves in a large bowl and toss with
several tablespoons of the dressing. Arrange lettuce on a plate and top
with chicken and potatoes. Garnish with chopped parsley and anchovies, if
desired.
Yield: 2 servings
Recipe By :HOW TO BOIL WATER SHOW #BW8302
Posted to MC-Recipe Digest V1 #247
Date: Wed, 16 Oct 1996 15:00:34 -0400
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“I bet you’re wondering where you are going to go to church tomorrow.”