INGREDIENTS

INSTRUCTIONS

Date: Sat, 2 Mar 96 14:34:34 EST  submitted by: shicks@julian.uwo.ca
Well folks, this is my first submission. I've only been subscribed for
about 2 weeks and have been pleased with the variety and quality of
recipes I have received. I live in London, Ontario, CANADA, which is
located 1/2 way between Detroit, Michigan, USA and Toronto, Ontario,
CANADA; it is roughly 120 miles (200 km) from both locations. It was
rumoured at one point that our little burb (320,000 inhabitants) had
more restaurants per capita than any other city in the world. I
personally don't know whether this is true, but we do boast some fine
eating establishments. One in particular, Auberge du Petit Prince,  has
been a part of our town for, I would imagine, about 25 - 30  years.  It
is located in an old mansion in the core area of the city.  Every
Wednesday in our local paper, a recipe is posted by the chef,  Mr.
Chris Squires. I have made this approximately 1/2 dozen times and  the
response has always been positive. I especially like serving it  in the
spring accompanied with, fresh, young steamed asparagus.  Clean chicken
of all sinews, fat and skin/bone remnants. In a medium  bowl whisk
together egg whites, first amount of mustard and bourbon.  In a
separate bowl, mix pecans and breadcrumbs. Dredge chicken in egg
mixture, then in crumb mixture. Pat/press crumb mixture firmly onto
chicken breasts. Add oil to hot OVEN PROOF pan and place chicken
breasts in pan. Brown on one side and turn over. Once breasts are
turned, place pan in a 400 F (200 C) oven for 12 - 15 minutes or  until
breasts are cooked through. Remove pan from oven and keep warm.  Pour
cream into another hot pan with second amount of mustard. Bring  to a
boil and reduce until thickened. (I have, on occasion, added 1 T  of
bourbon/scotch to the sauce for an extra kick). Slice chicken on  the
bias and arrange on plate. Pour sauce on top. Note:  Unfortunately, no
nutritional information was given with this recipe.  Needless to say,
it is not a terribly low fat/cholesterol dish. Who  gives a darn, throw
caution to the wind and . . . enjoy!  DAVE <DAVIDG@CLAM.RUTGERS.EDU>
RECIPEINTERNET LIST SERVER  From the 'RECIPEinternet: Recipes from
Around the World' recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 920
Calories From Fat: 470
Total Fat: 54.1g
Cholesterol: 232.6mg
Sodium: 733.2mg
Potassium: 1176.2mg
Carbohydrates: 44.5g
Fiber: 5g
Sugar: 4.7g
Protein: 63.8g