| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
California |
|
4 |
Servings |
INGREDIENTS
| 3 |
c |
Defatted Chicken Stock |
| 2 |
tb |
Grated lemon rind |
| 1 |
tb |
Low-sodium soy or tamari |
|
|
Sauce |
| 4 |
|
Boneless skinless chicken |
|
|
Breast halves |
| 1 |
c |
Low-calorie mayonnaise |
| 1 |
tb |
Lemon juice |
| 1 |
tb |
Dijon mustard |
| 1/2 |
ts |
Minced fresh tarragon |
|
|
Minced chives and lemon for garnish |
INSTRUCTIONS
1. In a large, shallow skillet over medium-high heat, bring to a boil
chicken stock, half the lemon rind, and soy sauce. Lower heat to simmer.
Add chicken breasts, cover, and poach for 10 minutes. Remove from poaching
liquid and chill if desired.
2. In a small bowl combine mayonnaise, lemon juice, remaining lemon rind,
chives, mustard, and tarragon. Chill until ready to serve.
3. Serve each half breast with a generous dollop of lemon mayonnaise on
top. Garnish with minced chives and a slice of lemon.
Recipe By : the California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”