recipes@decwrl.UUCP (10/16/87)
Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. .RH MOD.RECIPES-SOURCE CHICKEN-LIME M "13 Apr 87" 1987 .RZ "SUPREMES DE VOLAILLE ROUGE ET VERT" "Chicken breasts in tomato-lime sauce" This recipe was originally posted to net.cooks in May of '82 by Martin Minow @ decvax. The French name means ``boneless chicken breasts in red and green sauce.'' I like it a lot. .IH "Serves 2" .IG "1" "whole chicken breast" .SH MARINADE .IG "" "juice of 1 lime" .IG "\(12 cup" "white wine" "100 ml" .IG "1" "garlic clove," finely chopped .IG "1 tsp" "ginger" "5 g" .IG "pinch" "tarragon" .SH SAUCE .IG "" "juice of 1 lime" .IG "3 oz" "white wine" "100 ml" .IG "" "salted butter" .IG "3 oz" "tomato paste" "100 ml" .PH .SK 1 Mix the marinade ingredients. Bone the chicken breast, obtaining 2 supremes, and marinate for at least 30 minutes. Reserve bones. .SK 2 Cook a boullion using the bones. You will need about .AB "3 oz" "100 ml" of bouillon. .SK 3 Drain, flatten, and flour the supremes. Saut\z\(aae quickly in clarified butter, about two minutes on each side. Remove and keep warm. .SK 4 Raise the heat to high, add wine, lime juice, tomato paste, and bouillon. Cook down until it looks like it's been cooked too much. Remove from heat and swirl in a goodly chunk of butter. If you remove the sauce too soon, it will be too soupy. The sauce should be cinnamon-coloured and shiny. There will be very little sauce\(emyou may need a rubber scraper to get it out of the pan. .SK 5 Serve with rice or some other bland vegetable. .NX Experiment with the sauce, varying the ratio of ingredients. I have just strained the chunky bits from the marinade and used that. Wear a raincoat when making the sauce. It splatters. .SH RATING .I Difficulty: moderate (judgment required). .I Time: 30 minutes marinating, 10 minutes cooking. .I Precision: no need to measure. .WR Tony Lill XIOS Systems Corporation, Ottawa, Ontario, Canada tony@xios.UUCP