| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Fruits |
|
Chicken, Fruit, Salads |
4 |
Servings |
INGREDIENTS
| 4 |
|
Chicken breasts; skinless boneless, rinse/pat dry |
|
|
;salt to taste |
| 2 |
tb |
Cooking oil |
|
|
Tarragon leaves; chopped |
|
|
White pepper; coarse ground |
| 1 |
tb |
Lemon juice; to 2 tb |
| 2 |
bn |
Green onions |
| 1 |
lb |
Strawberries |
| 3 |
tb |
Salad oil |
| 2 |
tb |
White wine vinegar |
| 5 |
tb |
White wine |
| 1 |
ts |
Mustard, sharp |
|
|
;salt, to taste |
INSTRUCTIONS
WINE MARINADE
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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