| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
|
4 |
Servings |
INGREDIENTS
| 2 |
T |
Butter |
| 2 |
T |
Vegetable oil |
| 4 |
|
Boneless, skinless chicken |
|
|
breasts |
| 1/2 |
c |
Dry white wine |
|
|
Lemon and Mint Sauce |
| 3 |
T |
Butter |
| 3 |
T |
Flour |
| 1 |
c |
Light cream |
| 1 |
c |
Chicken stock |
| 1 |
|
Lemon, zest only |
| 2 |
T |
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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