Chicken Au Poivre
Yield
2 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
roaster breast
thinly sliced |
* |
| 2 | tablespoons |
all-purpose flour
|
|
| 2 | teaspoons |
black pepper
ground |
|
| 1 | teaspoon |
dry mustard
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | each |
garlic cloves
minced |
|
| ½ | cup |
sherry
|
*
|
| 1 | tablespoon |
parsley leaves
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
roaster breast
thinly sliced |
* |
| 3E+1 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
black pepper
ground |
|
| 5 | ml |
dry mustard
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | each |
garlic cloves
minced |
|
| 118 | ml |
sherry
|
*
|
| 15 | ml |
parsley leaves
fresh |
|
Directions
On wax paper, combine flour, pepper, and mustard.
Lightly coat chicken with flour mixture, pressing to make pepper adhere.
In large skillet over medium-high heat, heat oil.
Add garlic; sauté 30 seconds.
Place chicken in skillet so that pieces do not touch.
Cook about 4 minutes or until lightly browned, turning once.
Remove to serving platter; keep warm.
Pour off fat; stir in sherry. Cook over high heat, stirring constantly 2 to 3 minutes or until thickened and liquid is reduced by half.
Stir in parsley. Spoon sauce over chicken.
