Short Notice Chicken Sautes

Recipe Ingredients

		Start With
4		Chicken breasts - boneless
		Skinless
		And Add
		Zesty Chutney Breasts
1 tablespoon	15ml	Butter
1/4 cup	59ml	Orange juice
2 tablespoons	30ml	Mango chutney
		Or:herbed Parmesan Breasts
1		Egg - beaten
1/4 cup	36g / 1.3oz	Bread crumbs - dry
2 tablespoons	30ml	Parmesan cheese - grated
1 tablespoon	15ml	Parsley; fresh - chopped
1 tablespoon	15ml	Butter
		Or:paprika Stroganoff Breast
1/8 teaspoon	0.6ml	Paprika
1		Black pepper
1/4 cup	15g / 0.5oz	Onion - minced
1 tablespoon	15ml	Butter
1/4 cup	59ml	Sour cream
		Or: Peppery Mustard Breasts
2 tablespoons	30ml	Dijon mustard
1 cup	237ml	Sour cream
		Green peppercorns - rinsed
		Or: Orange Honey Breasts
2 tablespoons	30ml	Butter
1		Orange - juice of
1 tablespoon	15ml	Honey - liquid
1/4 teaspoon	1.3ml	Ginger - ground
1/4 teaspoon	1.3ml	Curry powder

Recipe Instructions

ZESTY CHUTNEY: Saute 4 breasts in butter for 4 minutes per side. Stir in orange juice and mango chutney into pan juices. Cover and simmer 2 minutes.

HERBED PARMESAN: Dip chicken into beaten egg. Stir dry bread crumbs with grated Parmesan cheese and chopped parsley. Press onto 4 boneless, skinless breasts. Saute in butter for 4 minutes per side.

Paprika Stroganoff: Sprinkle 4 breasts with paprika and black pepper.

Saute with minced onion in butter for 4 minutes each side. Then stir in sour cream.

PEPPERY MUSTARD: Whisk Dijon with sour cream and drained and rinsed green peppercorns. Spoon over Sauteed chicken (4 minutes per side).

Orange Honey: Saute 4 breasts in butter until golden on both sides. Add juice of orange, honey, ginger and curry powder. Cover and simmer 10 minutes.

Source:
Janet Baker

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