Assemble these supplies:
- 1 X 150 g (5 oz) boned chicken breast, skinned
- 2 teaspoons French mustard
- 1 egg (size 4), beaten
- 15 g ( 1/2 oz) fresh white breadcrumbs
- 15 g(1/2 oz ) pecan nuts, chopped
- oil, for frying
- 15 g( 1/2 oz ) flour
- 120 ml (4 fl oz) milk
- salt
- freshly ground black pepper
To garnish:
- pecan nuts
- flat-leaved parsley
Preparation time: 10 minutes, plus chilling
Cooking time: 20 minutes
Steps in preparation:
- Spread the chicken breast with 1 1/2 teaspoons of the mustard. Dip into the beaten egg.
- Combine breadcrumbs and pecan nuts and coat chicken breast with this mixture. Chill for at least 30 minutes.
- Heat the oil in a pan and fry the chicken for 5-7 minutes each side. Remove from the pan and keep warm.
- Pour off and discard most of the oil, add the flour to the pan and cook for -1 minute. Add the milk, remaining mustard and salt and pepper to the pan. Bring to the boil and simmer for 2 minutes.
- Strain the sauce and serve with the garnished chicken.
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