| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | 4 | Servings | ||
INGREDIENTS
| 2 | tb | Butter |
| 2 | tb | Vegetable oil |
| 4 | Boneless; skinless chicken breasts | |
| 1/2 | c | Dry white wine |
| Lemon and Mint Sauce | ||
| 3 | tb | Butter |
| 3 | tb | Flour |
| 1 | c | Light cream |
| 1 | c | Chicken stock |
| 1 | lg | Lemon; zest only |
| 2 | tb | Lemon juice |
| 1/4 | c | Fresh mint leaves; julienne, (1/2 package) |
| 4 | Sprigs of fresh mint for garnish | |
| Salt and ground white pepper to taste |
INSTRUCTIONS
This is a recipe I found on the back cardboard part of a fresh mint package. I thought it was very good. Nadia in Texas Pan sear chicken breasts on both sided in butter and vegetable oil. Add wine and continue cooking for 15 minutes. Pour off juices and reserve for the sauce. To make the sauce, melt the butter over medium heat in a large saute' pan. Add the flour and mix with a wire whisk until smooth, and continue cooking until the sauce turns golden brown. Add chicken stock, cream, and reserved juices. Cook and stir until the sauce comes to a boil and thickens. Season to taste with salt and white pepper. Add the lemon zest and lemon juice and return to a boil. Remove sauce from heat and add fresh mint. Serve chicken breasts covered with sauce on a bed of rice. Garnish with fresh mint sprigs. Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 1, 1998
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