| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Eggs, Dairy |
|
Meats, Fish, Poultry |
6 |
Servings |
INGREDIENTS
| 6 |
|
Boned and skinned chicken breast halves |
| 1 |
c |
Flour |
| 2 |
|
Eggs |
| 1 |
c |
Milk |
| 1 |
c |
Finely chopped pecans |
| 1/4 |
c |
Bread crumbs |
| 1 |
tb |
Olive oil |
| 3 |
|
Shallots |
| 1 |
tb |
Minced garlic |
| 1 |
qt |
Cider |
| 2 |
c |
Demi glace |
| 1/2 |
c |
Heavy cream |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
APPLE CIDER SAUCE
1. Combine pecans and breadcrumbs.
2. Mix eggs and milk.
3. Place chicken in flour, then milk and eggs and finish in pecans.
4. Heat a skillet with oil and pan fry until brown.
5. Bake in 350 degree oven until done <about 30 minutes?>
6. Place oil in sauce pan and heat. Saute shallots and garlic.
7. Add cider and simmer until reduced by half.
8. Add remaining ingredients and simmer until thick
NOTES : Knorr's Demi-Glace in a dry package mix can be used for this
amazing sauce.
Recipe by: Gourmet Expose/Sundance Resort
Posted to TNT - Prodigy's Recipe Exchange Newsletter by SilkyKitty
<SilkyKitty@prodigy.net> on Oct 17, 1997
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