1 1/2 lb chicken breasts, boneless,
1 and skinned (4 pieces from
1 2 chickens)
1 tbsp butter
1 tbsp oriental style hot oil
1 or
1 tbsp veg oil and dash cayenne
2 cloves garlic, minced or
1 pressed
3 tbsp dijon style mustard
1 can chopped green chiles (4 oz)
1/2 cup whipping cream
1 salt and pepper to taste
1 chopped parsley for garnish
A Recipe for
Chicken Breasts With Mustard-Chile Sauce
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This Recipe for Chicken Breasts With Mustard-Chile Sauce is one of thousands in the Recipes-to-go Ethnic Cookbook.
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Food Tip |
This is a recipe for Chicken Breasts With Mustard-Chile Sauce from the recipe cookbook of Recipes-to-go (Ethnic)
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
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The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
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Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. |
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Mothers, food, love, and career, the four major guilt groups. |
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Cheese - milk's leap toward immortality. |
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We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs. |
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Wipe chicken dry and set aside. IN a large skillet over medium-high
heat, melt buttter, add hot oil and garlic. Add chicken breasts,
cook turning often until cooked throughly. Transfer to warm platter
and keep warm.
Add mustard to skillet. Stir until blended and brownings are scraped
up. Stir in green chilies. Add cream and boil over high heat until
reduced and slightly thickened. Taste and add salt and pepper top
taste.
Pour sasuce over the chicken breasts. Garnish with parsley, if
desired. Submitted By JSCHLANK@PACIFICNET.NET (JOHN SCHLANK) On SUN,
29 OCT 1995 225025 -0500
Serves: 4
Chicken Breasts With Mustard-Chile Sauce Recipe brought to you by Recipes To-Go