Short Notice Chicken Sautespoultry ----START WITH---- 4 chicken breasts; boneless and skinless ----AND ADD---- ----ZESTY CHUTNEY BREASTS---- 1 tablespoon butter 1/4 cup orange juice 2 tablespoon mango chutney ----OR:HERBED PARMESAN BREASTS---- 1 egg; beaten 1/4 cup bread crumbs, dry 2 tablespoon parmesan cheese; grated 1 tablespoon parsley; fresh, chopped 1 tablespoon butter ----OR:PAPRIKA STROGANOFF BREAST--- 1/16 teaspoon paprika 1 pinch black pepper 1/4 cup onion; minced 1 tablespoon butter 1/4 cup sour cream ----OR: PEPPERY MUSTARD BREASTS---- 2 tablespoon dijon mustard 1 cup sour cream 1 green peppercorns; rinsed ----OR: ORANGE HONEY BREASTS---- 2 tablespoon butter 1 orange; juice of 1 tablespoon honey, liquid 1/4 teaspoon ginger, ground 1/4 teaspoon curry powder ZESTY CHUTNEY: Saute 4 breasts in butter for 4 minutes per side. Stir in orange juice and mango chutney into pan juices. Cover and simmer 2 minutes. HERBED PARMESAN: Dip chicken into beaten egg. Stir dry bread crumbs with grated Parmesan cheese and chopped parsley. Press onto 4 boneless, skinless breasts. Saute in butter for 4 minutes per side. Paprika Stroganoff: Sprinkle 4 breasts with paprika and black pepper. Saute with minced onion in butter for 4 minutes each side. Then stir in sour cream. PEPPERY MUSTARD: Whisk Dijon with sour cream and drained and rinsed green peppercorns. Spoon over sauteed chicken (4 min per side). Orange Honey: Saute 4 breasts in butter until golden on both sides. Add juice of orange, honey, ginger and curry powder. Cover and simmer 10 minutes. SERVES:2-4 (depending on appetites) ~-- |
