Paul Prudhomynes seafood mag i c

10 oz. pounded chicken breast

Cooked linguini

3 sliced mushrooms

1 diced tomato

2 tbsp. mustard

4 tbsp. h o ney

3 oz. cre a m



Pat the chicken in the seasonings, t h en in a very hot fry pan, sear the chicken on both sides until it is done.   Ta k e ch i cken, slice, put back in pan with a little oil, the d iced tomato and mushrooms for 2 minutes.   Add the honey, mustard and c ream.   Cook for 5 minutes at medium heat. Toss in linguini. Serves two.



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2/3 c. flour

1 tsp. salt

1/2 c. vegetable oil

1 green pe pper

1/2 tsp. pepper

1/2 tsp. garlic salt

Sliced oni o n

1 lg. jar spaghetti s a uce

Chicken (boneless) breasts, qu a rtered



Wash chicken.   Mix flour, salt, pepper and garlic together. Coat chicken brown in o i l, then drain.   Top c h i cken with peppers and onions ( s liced).   Add sauce on top.   Cover and simm e r about 1 hour.   Ser v e with sp a ghetti.

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