| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Toronto |
Poultry, Sauces |
6 |
Servings |
INGREDIENTS
| 6 |
|
Boneless chicken breast halves |
|
|
Chopped fresh thyme |
|
|
Seasoned salt |
| 1/2 |
c |
Unsalted mixed nuts,crushed |
|
|
All-purpose flour |
|
|
Butter |
| 1/4 |
c |
Dry white wine |
| 1 |
tb |
Butter |
| 2 |
tb |
Chopped Spanish onion |
| 2 |
tb |
Diced sweet red pepper |
| 1/4 |
ts |
Chopped fresh garlic |
| 2/3 |
c |
Chicken stock |
| 2 |
tb |
Peanut butter |
| 2 |
tb |
Honey garlic sauce |
| 2 |
tb |
Coconut milk |
INSTRUCTIONS
PEANUT SAUCE:
Butterfly chicken and sprinkle inside surface with thyme and seasoned salt.
Roll in crushed nuts. Season outside surface with thyme and dust lightly
with flour. Place flour-side down in skillet and then brown in hot butter.
Do not brown with nuts. Remove from heat, add wine and place in 400=F8F
oven for 15 minutes.
To make sauce, cook onion, red pepper and garlic in hot butter until
softened. Stir in chicken stock, peanut butter, honey garlic sauce and
coconut milk. Add any cooking juices from chicken and simmer until
thickened, about 8 minutes. Makes 1 cup. Serve sauce with chicken. Makes
6 servings. Typed in MMFormat by cjhartlin@msn.com Source: Toronto Star
Chef's Showcase Livingwater Restaurant & Cake Gallery 139 Main St.
Unionville, Ontario.
Posted to MM-Recipes Digest V4 #311 by "Cindy Hartlin"
<cjhartlin@email.msn.com> on Dec 1, 1997
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