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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Directions: FOR CHICKEN: Preheat oven to 350 degrees. Season chicken breasts
with salt and pepper, then dust with flour. Dip each coated breast
in eggs. Cover breasts with macadamia nuts and set aside. Place a
large skillet over medium heat; when hot, add butter. Add chicken
and saute 2 minutes on each side. Place chicken breasts in a baking
dish. Deglaze the pan with wine, using a wooden spoon to scrape up
any brown bits; pour mixture over chicken breasts. Bake 15-20
minutes, or until chicken is tender. Serve with cream sauce. Makes 4
servings. CREAM SAUCE: Place cream in saucepan over medium-high
heat; bring to a boil. Boil until cream has reduced by half. Season
with salt, pepper and lemon juice. Remove from heat, stir in butter
and serve over chicken breasts. Source: Houston Chronicle, date
unknown. MM: Lyn.
From: Lyn Ortiz Date: 12 Jan 97
| Ingredients:
4 boneless chicken breasts
-1
2 eggs, slightly beaten
4 Ounce(s) jars (2) macadamia nuts, finely chopped
7 699/1045 Tablespoon(s) butter or margarine, melted
12 Teaspoon(s) white wine
1 Cup(s) heavy whipping cream
2333/9733 Cup(s) butter or margarine |
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