Cornmeal chicken with cumin cream
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Yellow cornmeal |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Black pepper |
| 4 | Chicken breasts without | |
| Skin | ||
| 2 | tablespoons | Vegetable oil |
| ¼ | cup | Lowfat 1% milk |
| ¼ | cup | Evaporated skim milk |
| ¾ | teaspoon | Cumin powder |
Directions
On a piece of wax paper, combine cornmeal, salt and pepper. Dredge chicken breasts in cornmeal mixture. In a large nonstick skillet over medium-high heat, heat oil. Add chicken and cook until golden brown and cooked through turning once, about 4 minutes per side. Remove to a plate.
Reduce heat to low. Add cream and cumin to skillet. Bring to a boil stirring and scraping up any browned bits with a sooden spoon. Boil until reduced to about ¼ cup, about 5 minutes. Serve sauce over the chicken breasts.
Recipe By : First Magazine - 8/1/94 From: Date: