| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
French |
Main course, Poultry*, Quick dishe |
4 |
Servings |
INGREDIENTS
| 2 |
|
Thin leeks, about 250g each |
| 100 |
g |
Red currants, aalbessen |
| 1 |
|
Egg, lightly beaten |
| 1/2 |
T |
French mustard |
| 3 |
T |
Flour |
| 4 |
|
Kip filets, about 100g each |
|
|
Celery salt |
|
|
Pepper |
| 2 |
T |
Butter |
| 1 |
|
Granny Smith apple |
| 2 |
T |
Chopped parsley |
INSTRUCTIONS
Translation: A "kip filet" is a skinless, boneless chicken breast
half. Remove the roots and ugly leaves from the leeks. Slice into thin
rings. Rince in a colander. Let drain. Rinse the currants. Above a
bowl, use a fork to remove the currants from their stems. In a deep
bowl, mix together the egg, mustard, and flour. Salt and pepper the
kip filets. Melt the butter in a frying pan. Coat the chicken with the
egg mixture. Saute, turning occasionally, until golden brown on both
sides, about 10 minutes total. Meanwhile, peel and core the apple and
cut into thin slices. Remove the chicken from the pan and keep warm.
To the same pan, add the leeks and cook, stirring, about 2 minutes.
Add the currants and apple. Continue cooking another minute, until
warmed through. Transfer to a serving plate. Arrange chicken on top.
Sprinkle with parsley. Per serving: Cal 300 Recipe By : TIP
Magazine Posted to EAT-L Digest 6 November 96 Date: Thu, 7 Nov
1996 15:40:46 +0100 From: Kaye Sykes <Sykes.Kaye@UNIFACE.NL>
A Message from our Provider:
“No God, no peace. Know God, know peace.”