Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
6 | Boneless, skinless chicken b |
4 Esslöffel | butter divided |
1 Esslöffel | olive oil |
2 Esslöffel | Finely chopped shallots or s |
1 Teelöffel | garlic minced |
3/4 Tasse | Beef or veal stock |
3/4 Tasse | chicken stock |
1/2 Tasse | white wine dry |
1 Esslöffel | Fresh chopped tarragon or 1 |
1 Esslöffel | parsley chopped |
1/4 Teelöffel | pepper |
| salt |
Trim Chicken Breasts; pound between two sheets of wax paper to 1/3-inch thick. Heat 2 tablespoons of butter with the oil in a large skillet over medium high heat. Fry chicken, turning gently with tongs, for 4 minutes on a side, or until golden brown. Remove from pan, and keep warm. Pour grease out of the pan, and add the remaining butter. Add shallots and garlic and saute; stir constantly for 3 minutes. Add the stocks and wine, and reduce by half. Add the tarragon, parsley, pepper and salt to taste. Return chicken breasts to skillet. Heat through. Serve immediately.
|
|
Anmerkungen zum Rezept:
keine |