Yield: 1 Servings
|¼ teaspoon||Herb blend|
|1 tablespoon||Canola oil|
|Chicken stock; or broth|
Date: Fri, 14 Jun 1996 11:44:22 -0500 From: TeAntae Turner <tturner@...> Source: The Disney Institute, From Culinary Techniques: Herbs Liberally apply herb blend to both sides of the chicken breast. Squeeze a few drops of lemon juice onto each side of the chicken breast. Spray a saute pan with vegetable oil and place over moderate heat until hot. Place chicken breast in the hot pan and cook until golden brown. Once brown, turn chicken over, and continue cooking until internal temperature reaches 160'F. Serve with Shallot Glaze.
Shallot Glaze: Add chopped shallots to pan with chicken. Cook shallots until transparent. Add white wine to deglaze pan. Reduce wine until almost no product remains in the pan. Add 2-3 ounces chicken stock or broth and reduce to desired consistency. Remove chicken breast from pan and place on plate. Pour shallot glaze over chicken breast.
EAT-L DIGEST 13 JUNE 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .