| 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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