Paul Prudhomynes seafood mag
i
c
10 oz. pounded chicken breast
Cooked linguini
3 sliced mushrooms
1 diced tomato
2 tbsp. mustard
4 tbsp. h
o
ney
3 oz. cre
a
m
Pat the chicken in the seasonings, t
h
en in a very hot fry pan, sear the chicken on both sides until it is done.
Ta
k
e
ch
i
cken, slice, put back in pan with a little oil, the
d
iced tomato and mushrooms for 2 minutes.
Add the honey, mustard and
c
ream.
Cook for 5 minutes at medium heat. Toss in linguini. Serves two.
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ITALIAN CHICKEN
2/3 c. flour
1 tsp. salt
1/2 c. vegetable oil
1 green
pe
pper
1/2 tsp. pepper
1/2 tsp. garlic salt
Sliced oni
o
n
1 lg. jar spaghetti s
a
uce
Chicken (boneless) breasts, qu
a
rtered
Wash chicken.
Mix flour, salt, pepper and
garlic together. Coat chicken brown in o
i
l, then drain.
Top
c
h
i
cken with peppers and onions (
s
liced).
Add sauce on top.
Cover and simm
e
r about 1 hour.
Ser
v
e with sp
a
ghetti.
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