| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
1 |
Servings |
INGREDIENTS
| 1 |
|
Chicken breast |
| 1/4 |
ts |
Herb blend |
| 1 |
tb |
Canola oil |
|
|
Shallot |
|
|
White wine |
|
|
Chicken stock; or broth |
INSTRUCTIONS
SHALLOT GLAZE
Date: Fri, 14 Jun 1996 11:44:22 -0500
From: TeAntae Turner <tturner@GRAPHSOFT.COM>
Source: The Disney Institute, From Culinary Techniques: Herbs
Liberally apply herb blend to both sides of the chicken breast. Squeeze a
few drops of lemon juice onto each side of the chicken breast. Spray a
saute pan with vegetable oil and place over moderate heat until hot. Place
chicken breast in the hot pan and cook until golden brown. Once brown, turn
chicken over, and continue cooking until internal temperature reaches
160'F. Serve with Shallot Glaze.
Shallot Glaze: Add chopped shallots to pan with chicken. Cook shallots
until transparent. Add white wine to deglaze pan. Reduce wine until almost
no product remains in the pan. Add 2-3 ounces chicken stock or broth and
reduce to desired consistency. Remove chicken breast from pan and place on
plate. Pour shallot glaze over chicken breast.
EAT-L DIGEST 13 JUNE 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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