| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Curtis aike, Flash2 |
1 |
servings |
INGREDIENTS
| 4 |
|
Chicken cutlets |
|
|
Salt and pepper |
| 4 |
tb |
Butter; divided |
|
|
Gold tequila; (or any tequila) |
| 1 |
|
Whole fresh lime; plus 1 lime, cut |
|
|
Into 1-inch slices |
| 3/4 |
c |
Chicken broth |
| 2 |
ts |
Dijon mustard |
| 1 |
tb |
Brown sugar |
| 1 |
ts |
Cornstarch |
| 1/4 |
c |
Water |
INSTRUCTIONS
Pound chicken to 1/4 inch thickness. Sprinkle with salt and pepper. In
heavy skillet, melt 2 tablespoons (or half) butter. Add chicken. Remove
skillet from heat just long enough to add a few splashes of tequila to each
cutlet. Return to heat and saute chicken on both sides until brown.
Transfer to platter, cover and set aside. In skillet, squeeze the juice of
1 whole lime. Add broth, Dijon mustard and brown sugar, scraping up any
browned bits. In another bowl (small), mix together cornstarch and water.
Add to skillet, whisking mixture over high-heat until thickened. Remove
from heat. Whisk in remaining butter and stir until melted. Add chicken
back to skillet, turning until heated and coated in sauce. Serve warm with
thinly sliced lime wheels, from the other lime, topping each cutlet.
Approximately 8 minutes.
Per serving (excluding unknown items): 501 Calories; 48g Fat (84% calories
from fat); 2g Protein; 18g Carbohydrate; 124mg Cholesterol; 1769mg Sodium
By Patty <designwest@ameritech.net> on Nov 9, 1998.
Recipe by: FOOD IN A FLASH SHOW#FF2066
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