Cornmeal Chicken With Cumin Cream

Recipe Ingredients

3 tablespoons	45ml	Yellow cornmeal
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Black pepper
4		Chicken breasts without
		Skin
2 tablespoons	30ml	Vegetable oil
1/4 cup	59ml	Low fat 1% milk
1/4 cup	59ml	Evaporated skim milk
3/4 teaspoon	3.8ml	Cumin powder

Recipe Instructions

On a piece of wax paper, combine cornmeal, salt and pepper. Dredge chicken breasts in cornmeal mixture. In a large nonstick skillet over medium-high heat, heat oil. Add chicken and cook until golden brown and cooked through turning once, about 4 minutes per side. Remove to a plate.

Reduce heat to low. Add cream and cumin to skillet. Bring to a boil stirring and scraping up any browned bits with a wooden spoon. Boil until reduced to about 1/4 cup, about 5 minutes. Serve sauce over the chicken breasts.

Source:
Rosie Daley

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