Cornmeal Chicken With Cumin Cream Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 tbsp: Yellow cornmeal,
1/2 tsp: Salt,
1/8 tsp: Black pepper,
4: Chicken breasts without,
Skin,
2 tbsp: Vegetable oil,
1/4 cup: Lowfat 1% milk,
1/4 cup: Evaporated skim milk,
3/4 tsp: Cumin powder,
Directions:
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:
Source from luhu.jp
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:
Source from luhu.jp
Tags
Poultry