Chicken Breasts with Lettuce Chiffonade Recipe

From Dorothy McNett's Recipe Book.

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Chicken Breasts with Lettuce Chiffonade

From Dorothy McNett's recipes at www.dorothymcnett.com. A flavorful and quick easy way to prepare chicken!

2-4 skinned and boned chicken breasts
1-2 tablespoons Champagne mustard
paprika
sea salt
freshly ground peppercorns
2 tablespoons olive oil or unsalted butter
2-3 tablespoons white wine
fresh green lettuce or other leaves

Using a meat pounder, flatten the fillets so that they are fairly even in thickness. Brush both sides with the mustard, sprinkle with seasonings. Heat oil or butter in saute pan until hot, and then add the chicken pieces. Cook about 3-4 minutes on each side, or until done. Remove chicken to a beautiful platter. To the saute pan, add the wine and cook several minutes to reduce the mixture. Twist some lettuce leaves into a roll. Using you nice sharp chefs knife, slice through the roll, making slivers of the lettuce. Serve the chicken over the chiffonade of slivered fresh lettuce, drizzled with the finishing sauce.

Recipe created 2004-01-19.

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