| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Michael’s p, Main dishes, Poultry |
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 |
ts |
Dried cumin |
| 2 |
tb |
Olive oil |
| 3 |
tb |
Finely chopped shallots |
| 1/2 |
c |
Clover honey, slightly warmed |
| 3 |
tb |
Sherry vinegar |
| 3 |
tb |
Medium hot chili paste, Ancho chilies |
| 1 |
c |
Chicken stock |
| 1/4 |
c |
Sour cream |
| 4 |
tb |
Chopped cilantro leaves |
| 1/2 |
c |
Pecans, toasted and chopped |
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 1/4. Add the sour cream and heat until just below the
boil, stir in 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"
<gaellon@inch.com> on Mar 8, 1997.
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