Simple Chicken Saute Recipe - Cooking Index
Simple Chicken Saute Recipe - Cooking Index
| 2 | Chicken breast halves - skinned and boned | |
| 1 tablespoon | 15ml | Olive oil |
| 1 1/2 tablespoons | 22ml | Green onions - chopped |
| 4 | Mushrooms - chopped | |
| 2 tablespoons | 30ml | Fresh lemon juice |
| 1 tablespoon | 15ml | Soft margarine |
| 2 teaspoons | 10ml | Fresh parsley - chopped |
Rinse the chicken, remove all visible fat, dry thoroughly. Flatten slightly with the heel of your hand to attain uniform thickness for even cooking. Heat the olive oil in a 10" non-stick skillet. Saute the chicken for 3 minutes each side, or until just firm to the touch.
Remove chicken from pan and keep warm. Using the same skillet, saute the green onions until translucent. Add mushrooms and cook for 2 minutes. Stir in the lemon juice and boil until most of the liquid has evaporated. Stir in the soft margarine. Spoon this mixture over the chicken and sprinkle parsley on top.
from "Low-Fat Gourmet Chicken" by Jackie Eddy and Eleanor Clark.
Source:
Madhur Jaffrey
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