| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chicken |
4 |
Servings |
INGREDIENTS
|
|
Talkofsky-BSNX01A |
| 2 |
ts |
Corn starch (potato starch |
| 4 |
|
Chicken Breast Cutlets |
|
|
Dissolved in |
| 1 |
c |
Chicken broth |
| 2 |
tb |
Cold water |
| 3/4 |
c |
Burgundy |
|
|
Salt |
| 2 |
tb |
Tarragon |
|
|
Pepper |
INSTRUCTIONS
In a non-aluminum pan, bring broth, wine and tarragon to a boil. Reduce
heat to a simmer, add chicken breast cutlets and poach them 20 ~ 25 minutes
until chicken is cooked through but still moist and tender.
Remove chicken and keep warm. Stir the dissolved corn starch into the
poaching liquid, bring to a boil and stir constantly. Continue cooking over
medium heat until sauce thickens. Season to taste, pour over chicken
breasts and serve.
From package of Empire Individualy Quick Frozen Chicken Breast Cutlets.
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