Cornmeal Chicken With Cumin Creampoultry 3 tablespoon yellow cornmeal 1/2 teaspoon salt 1/8 teaspoon black pepper 4 chicken breasts without 1 skin 2 tablespoon vegetable oil 1/4 cup lowfat 1% milk 1/4 cup evaporated skim milk 3/4 teaspoon cumin powder 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 1/4 cup, about 5 minutes. Serve sauce over the chicken breasts. Recipe By : First Magazine - 8/1/94 From: Date: |
