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Ingredients:
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
Instructions:
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
Servings: 4
Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that? Lisa Claymen
More information:
Open Directory:
Spicy Recipes
Mexico
Looksmart:
Cooking
and Food
Chicken Breasts With Mustard-Chile Sauce Recipe brought to you by Mexican Recipes To-Go
