| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Italian |
Poultry |
1 |
Servings |
INGREDIENTS
| 2 |
|
Chicken breasts halves, |
|
|
Skinless, boneless |
| 1/2 |
c |
All-purpose flour |
| 1/4 |
lb |
Chicken liver halves |
| 3 |
tb |
Butter or margarine |
| 1/2 |
ts |
Garlic powder |
| 1/2 |
|
Lemon, juice of |
| 2 |
|
Eggs yolk |
| 3 |
tb |
Light cream |
|
|
Salt, freshly ground pepper |
|
|
To taste |
|
|
Parsley sprigs, garnish |
INSTRUCTIONS
Coat 2 chicken breasts (skinned, boned and divided in halves, (4)
pieces total) with flour and set aside. Using a skillet over low
heat, saute 1/4 lb. halved chicken liver in butter or margarine. When
browned on all sides, add chicken breasts and season with 1/2 tsp.
garlic powder. Sprinkle on the juice of 1/2 lemon and turn breasts,
cooking on both sides. Cover skillet. In a mixing bowl, blend 2 eggs
yolks with 3 tbsps. light cream, and season with 1/4 tsp salt and
freshly ground pepper. Add this to skillet ingredients, stirring so
as to coat chicken and liver. Cover skillet and cook 30 minutes over
low heat. Turn ingredients once or twice during cooking. Garnish
withsprigs of parsley.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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