| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs, Dairy |
|
Poultry, Sauces |
4 |
Servings |
INGREDIENTS
| 4 |
lg |
Chicken breasts, boned |
| 1 |
c |
Lemonade |
| 3 |
tb |
Whole grain mustard |
| 1/4 |
c |
Fresh bread crumbs |
| 1/4 |
c |
Pecans or walnuts, chopped |
| 1 |
|
Egg, beaten |
|
|
Sunflower oil for frying |
| 3 |
|
To 4 – tsp walnut oil |
| 1 1/2 |
tb |
Flour |
| 1/2 |
c |
Chicken broth |
| 1/4 |
c |
Heavy cream |
| 2 |
ts |
Whole grain mustard |
INSTRUCTIONS
SAUCE:
Source: MAINPOUL.ZIP
Salt and pepper
Marinate breasts in lemonade for one hour. Drain and reserve lemonade for
sauce. Pat breasts dry and coat with mustard. Combine bread crumbs and
nuts. Dip chicken breasts into beaten egg and then into bread crumb- nut
mixture. Chill for 2 to 3 hours.
Heat 1/2" sunflower oil in frying pan; add walnut oil. Fry chicken 10 to 12
minutes, turning once. When cooked, put on serving platter; keep warm.
Pour all but 1 1/2 Tbsp oil from pan. Stir in flour and cook about 1
minute. Add reserved lemonade and broth. Cook down rapidly to about 3/4
cup. Add cream, stirring constantly, and strain into saucepan. Heat well
and swirl in mustard. Season to taste. Pour over chicken and serve. Serves
4.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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