| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 4 | Servings | ||
INGREDIENTS
| 1 | lb | Chicken breast, all skin and |
| bones removed sliced | ||
| into | ||
| thin strips | ||
| Salt and freshly ground | ||
| black pepper to taste | ||
| 1 | t | Dried cumin |
| 2 | T | Olive oil |
| 3 | T | Finely chopped shallots |
| 1/2 | c | Clover honey, slightly |
| warmed | ||
| 3 | T | Sherry vinegar |
| 3 | T | Medium hot chili paste |
| Ancho chilies | ||
| 1 | c | Chicken stock |
| 1/4 | c | Sour cream |
| 4 | T | Chopped cilantro leaves |
| 1/2 | c | Pecans, toasted and chopped |
| 1/4 | the sour cream and heat until just below the boil, stir in |
INSTRUCTIONS
Season the strips of chicken breast with salt, pepper and the ground cumin. Heat a skillet with the olive oil until hot but not smoking. Add the chicken to the pan, spreading the chicken out to evenl y cook the strips. Cook the chicken until golden brown, add the chopped shallots and continue to cook, giving the pan a good stiff flip every now and then. Add the honey and vinegar to the pan, remov ing chicken to plate while sauce is completed. Be careful of the volatile combination of hot honey and vinegar. Quickly stir in the chili paste and the stock, bring to the boil and reduce the sauce q uickly by the cilantro leaves, plate and garnish with the toasted pecans. Recipe by: Michael Lomonaco Posted to MC-Recipe Digest V1 #505 by "Master Harper Gaellon" <[email protected]> on Mar 8, 1997.
A Message from our Provider:
“The Bible: More up-to-date than tomorrow’s newspaper”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 308
Calories From Fat: 181
Total Fat: 21.2g
Cholesterol: 9.3mg
Sodium: 497.6mg
Potassium: 479mg
Carbohydrates: 23.7g
Fiber: 6.6g
Sugar: 2.2g
Protein: 8.8g