| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy, Grains |
|
Poultry, Vegetables, Main dish, Entertain |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 4 |
|
( 7 oz.) chicken breasts, boned with skin on |
| 1 |
c |
Chicken stock |
|
|
Salt and freshly ground pepper |
| 1 1/2 |
c |
Whipping cream |
| 1 1/4 |
c |
Diced red potatoes, cooked until crisp tender, diced |
| 2 |
|
Ears corn, cooked and sliced off cob |
| 1 |
c |
Green onions, sliced |
| 1 |
lg |
Tomato, peeled, seeded and diced |
| 8 |
|
Stalks asparagus, sliced in 2 inch slices |
| 2 |
tb |
Finely chopped chives |
| 1/4 |
c |
Grated Parmesan cheese |
|
|
Salt & freshly ground pepper |
INSTRUCTIONS
Place a heavy skillet on high heat. Add vegetable oil. Season chicken
with salt and pepper. Add to skillet skin side up and cook until golden
brown, about 2 minutes. Turn over on to skin side. Cover skillet. Cook 1
minute longer. Turn heat off and leave pan undisturbed for 12 to 15
minutes.
Remove chicken and place skin side up on a baking sheet. Pour excess oil
from skillet. Add stock, cream and all vegetables. Bring to boil, boil
about 3 to 5 minutes until liquid is slightly thickened. Remove from heat.
Add chives and cheese. Taste for seasoning, adding salt and pepper as
required.
Place chicken under broiler to crisp skin, if needed. Divide ragout onto 4
dinner plates. Slice each breast into 3 and place on top of ragout. Serves
4 Typed in MMFormat by cjhartlin@email.msn.com Source: Autumn in Ontario's
Wine Country
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Sep 28, 1999
A Message from our Provider:
“Don’t confuse God’s patience with his final response”