Lemon Mustard Chickenpoultry, sauces 4 large chicken breasts, boned 1 cup lemonade 3 tablespoon whole grain mustard 1/4 cup fresh bread crumbs 1/4 cup pecans or walnuts, chopped 1 egg, beaten 1 sunflower oil for frying 3 to 4 - tsp walnut oil 1 sauce: 1 1/2 tablespoon flour 1/2 cup chicken broth 1/4 cup heavy cream 2 teaspoon whole grain mustard Source: MAINPOUL.ZIP Salt and pepper Marinate breasts in lemonade for one hour. Drain and reserve lemonade for sauce. Pat breasts dry and coat with mustard. Combine bread crumbs and nuts. Dip chicken breasts into beaten egg and then into bread crumb- nut mixture. Chill for 2 to 3 hours. Heat 1/2" sunflower oil in frying pan; add walnut oil. Fry chicken 10 to 12 minutes, turning once. When cooked, put on serving platter; keep warm. Pour all but 1 1/2 Tbsp oil from pan. Stir in flour and cook about 1 minute. Add reserved lemonade and broth. Cook down rapidly to about 3/4 cup. Add cream, stirring constantly, and strain into saucepan. Heat well and swirl in mustard. Season to taste. Pour over chicken and serve. Serves 4. |
