| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry | 1 | Servings | |
INGREDIENTS
| 3 | tb | Oil |
| 6 | Pheasant breasts (6 oz ea) | |
| 1/3 | c | Tangerine concentrate |
| 1/2 | c | Chicken stock |
| 1/4 | c | Heavy cream |
| 2 | tb | Butter |
| 1 | ts | Lime juice |
INSTRUCTIONS
Heat oil in large skillet. Saute pheasant 4-6 minutes on each side. Season with salt & pepper. Keep warm. In pan, add concentrate & stock. Bring to boil & reduce heat. Add cream & simmer 6 minutes or until sauce coats a spoon. Whisk in butter & lime. Pour sauce over breasts & serve. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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