CHICKEN BREASTS AU POIVRE|
1 pkg. boneless breasts
1/4 c. flour
1 Tbsp. vegetable oil
2 Tbsp. butter
2 Tbsp. brandy
1 c. chicken broth
1 tsp. dry mustard
1 c. heavy cream
1 Tbsp. fresh parsley
Coat cutlets with flour. Heat oil and butter in skillet.
Saute cutlets until brown. Remove to serving dish. Remove
skillet from heat and add brandy. Return to heat and deglaze
pan, scraping sides and bottom of pan to loosen browned bits.
Stir in chicken broth, mustard and cream. Reduce heat. Spoon
sauce over cutlets and sprinkle with fresh parsley.
This is a recipe from our database at Cookbooks On/Line!
1,000,000+ free recipes and free software at: http://www.cookbooks.com
Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.