| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Fruits | Chicken, Fruit, Salads | 4 | Servings | |
INGREDIENTS
| 4 | Chicken breasts, skinless | |
| boneless rinse/pat dry | ||
| salt to taste | ||
| 2 | T | Cooking oil |
| Tarragon leaves, chopped | ||
| White pepper, coarse ground | ||
| 1 | T | Lemon juice, to 2 tb |
| 2 | Green onions | |
| 1 | lb | Strawberries |
| 3 | T | Salad oil |
| 2 | T | White wine vinegar |
| 5 | T | White wine |
| 1 | t | Mustard, sharp |
| salt to taste |
INSTRUCTIONS
Trim spring onions to about 4 inches of green, rinse, and slice. Clean strawberries, trim, rinse, drain, and halve. Sprinkle the chicken breasts with salt. In a large skillet, heat the oil, and saute the breasts on both sides for about 4 minutes, until they are a golden brown. Remove the meat, cool, and cut into slices. Sprinkle the slices with chopped tarragon leaves, white pepper and lemon juice. Prepare the Wine Marinade by combining all ingredients. Add the chicken slices to the marinade, and steep for 20 minutes. Remove the slices, and arrange them on a medium serving platter. Add the onions to the marinade, and steep for 20 minutes. Remove, and arrange them with the chicken slices. Pour the remaining marinade over the onion rings and the meat. Arrange the strawberries on the plate, steep for another 20 minutes, and serve. Source: "The Creative Gardener's Cookbook" Posted to MM-Recipes Digest V4 #078 by Linda Place <placel@worldnet.att.net> on Mar 18, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 350
Calories From Fat: 185
Total Fat: 20.9g
Cholesterol: 73.1mg
Sodium: 211.2mg
Potassium: 418.3mg
Carbohydrates: 10g
Fiber: 2.3g
Sugar: 5.8g
Protein: 27.5g