Wednesday, January 4, 2012


6 (4oz) chicken breasts cutlets
1/2 c. flour
1/2 c. oil
1t fresh pepper
1t dry mustard
1T minced garlic
1T minced shallots
1/4 c tomato paste
2T dijon mustard
2C chicken broth
1/2c. honey
1 lime
1t thyme
1/8 c. fresh parsley

Combine pepper, dry mustard, and flour. Coat chicken breasts and saute in a large pan with half the oil until brown on both sides. Remove from pan. Heat remaining oil over low heat and saute garlic and shallots. Add tomato paste and mustard, simmer. Add chicken broth and simmer 5 min. Add honey thyme, parsley, and juice from lime. return chicken to pan and cook until chicken is no longer pink.

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