CHICKEN WITH DILL SAUCE
Category: Chicken, Sauces
Yield: 6 servings
6 lg Skinless, Boneless Chicken Margarine Or Butter
-Breast Halves 3 md Fresh Pears
1 lg Egg 1 tb Light Brown Sugar
1 1/2 c Fresh Bread Crumbs (3 Slices 1 1/2 ts Instant Chicken Flavored
-Of Bread) -Bouillon
1 ts Salt 1 sm Bunch Of Fresh Dill
Unbleached All-Purpose Flour 1 c Half And Half Or Light Cream
3 tb Salad Oil
Yield: 6 Servings
ABOUT 45 MINUTES BEFORE SERVING:
With a meat mallet or the dull edge of a French knife, pound each chicken
breast half to about 1/4-inch thickness. In a pie plate, with a fork, beat
the egg and 1 Tbls of Water. On one sheet of waxed paper, mix the bread
crumbs, salt and 3 Tbls of the flour. On another sheet of waxed paper,
place 3 Tbls of the flour. Dip the cutlets in plain flour, then the egg
mixture, then coat with the bread crumb mixture.
In a 12-inch skillet, over medium heat, heat the oil. When hot add 2 Tbls
of margarine or butter (1/4 cube). When it is hot, cook the cutlets in
batches, until browned on both sides and cooked through, about 3 to 4
minutes then remove to a serving platter and keep warm.
While the cutlets are cooking, cut each pear crosswise into 3 or 4 thick
slices. In a 10-inch skillet, over medium heat, heat 1 Tbls of butter or
margarine and cook the pears and brown sugar until the pears are tender,
about 10 minutes.
In a small bowl, stir bouillon, 2 Tbls of flour and 1 1/2 cups of water
until smooth and well blended. Stir into the drippings of the chicken
skillet. Over high heat, cook, stirring constantly, until the sauce boils
and thickens slightly.
Mince enough dill from the bunch to measure 2 Tbls. Stir the minced dill
and half and half into the sauce in the skillet and heat through.
Arrange the chicken cutlets and pears on a warm large platter and spoon
some of the sauce over the chicken. Garnish with the remaining dill. Pass
the remaining sauce in a gravy boat.
EACH SERVING CONTAINS: 455 Calories, 21 Grams Fat, 127 Milligrams Of
Cholesterol, 835 Milligrams Sodium
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