INGREDIENTS

INSTRUCTIONS

[1] SAUTE CHICKEN: Season boneless, skinless chicken breasts on both
sides with salt and pepper. In a large heavy skillet, heat 1-1/2 tsp.
olive or canola oil over medium-high heat. Add chicken and sear until
well browned, about 3 minutes per side. Transfer chicken to a plate
(not paper) and tent with foil.  [2] FLAVOR: Reduce heat to medium and
add second measure of oil to  skillet. Add the aromatics in order
listed. Cook stirring for about 2  minutes. Remove pan from heat.  [3]
MAKE SAUCE: In a small bowl, whisk broth, juice, mint and flour.  Add
to the skillet. Whisking, return pan to the heat and cook,  whisking,
until slightly thickened, about 3 minutes.  [4] ASSEMBLE & SERVE:
Return chicken and juices to skillet; reduce  heat to low. Simmer until
chicken is cooked through, about 4 minutes.  Transfer chicken to a
warmed platter. Season with salt and pepper and  spoon over the
chicken. Garnish with fresh mint: sprigs or chopped.  >FYI: When
sauteing skinless boneless chicken breast halves, the  first goal is to
get a nicely caramelized, slightly crusted exterior,  while keeping the
inside moist and tender. The second goal is to get  a fast, delicious
pan sauce that capitalizes on the rich flavor left  in the skillet
after the Chicken is cooked. Therefore Eating Well's  Kitchen staff
recommend using a cast iron skillet. March 1998 has ten  sauces to try.
>from Pat Hanneman (Kitpath) MC-PER SERVING: 170 CAL, 5.1g fat (27.2%
cff). If served with 1/2 cup of hot cook whtie rice, add 130 cals.
Recipe by: EatingWell (magazine) 1998 March  Posted to EAT-LF Digest by
KitPATh <phannema@wizard.ucr.edu> on Feb  23, 1998

A Message from our Provider:

“God promises a safe landing, not a calm passage.”