| 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!
| 1 1/2 x ca. 450 g | Chicken breasts, boneless, |
| | And skinned (4 pieces from |
| 2 | Chickens) |
| 1 Esslöffel | butter |
| 1 Esslöffel | Oriental style hot oil |
| | Or |
| 1 Esslöffel | Veg oil and dash cayenne |
| 2 | Cloves garlic, minced or |
| | Pressed |
| 3 Esslöffel | Dijon mustard |
| 1 Dose | Chopped green chiles (4 oz) |
| 1/2 Tasse | whipping cream |
| | salt |
| | pepper |
| | parsley chopped, for garnish |
|
Wipe chicken dry and set aside. In a large skillet over medium-high heat, melt buttter, add hot oil and garlic. Add chicken breasts, cook turning often until cooked throughly. Transfer to warm platter and keep warm.
Add mustard to skillet. Stir until blended and brownings are scraped up. Stir in green chilies. Add cream and boil over high heat until reduced and slightly thickened. Taste and add salt and pepper top taste.
Pour sasuce over the chicken breasts. Garnish with parsley, if desired.
225025 -0500
|
|
Anmerkungen zum Rezept:
keine |
