Chicken Breast Saute / Crepe Filling Recipe

From Dorothy McNett's Recipe Book.

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Chicken Breast Saute / Crepe Filling

From Dorothy McNett's recipes at A very quick, easy and delicious way to prepare chicken breasts to eat just like this, or to dice up and use as a filling for crepes, sandwiches, etc.

1-2 chicken breasts, skinned and boned, cut as desired
1 teaspoon Dijon mustard
sprinklings of salt and pepper
1/8 teaspoon paprika
pinch of dried oregano or other dried herbs (Italian seasoning, etc)
1 teaspoon extra-virgin olive oil
1 teaspoon unsalted butter
1 fresh pear, diced (Bartlett, Anjou, etc...)
1 small onion, diced
4 tablespoons white wine
snipped fresh parsley

Wash and dry the chicken breasts. Spread a little mustard over each and then sprinkle with salt, pepper, paprika and your choice of herbs. Heat a good quality heavy bottomed skillet over medium high heat, adding the oil and butter. When the oil and butter is hot, but not burning, quickly add the chicken pieces. Reduce heat. Cook for 3-4 minutes on each side, or until the chicken is done. Remove to a plate. Put the skillet back on the heat. Cook the pears with the onion several minutes. Arrange over chicken. Heat skillet again and when the juices are really hot, quickly add the wine. With a silicone spatula, stir to pick up all the little crispy things, making a glaze. Drizzle over the chicken breasts. Sprinkle with parsley and serve.

Recipe created 1998-01-21.

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