tony@xios.uucp (Tony Lill) (10/16/87)
CHICKEN-LIME(M) USENET Cookbook CHICKEN-LIME(M)
SUPREMES DE VOLAILLE ROUGE ET VERT
CHICKEN-LIME - 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.
INGREDIENTS (Serves 2)
1 whole chicken breast
MARINADE
juice of 1 lime
1/2 cup white wine
1 garlic clove, finely chopped
1 tsp ginger
pinch tarragon
SAUCE
juice of 1 lime
3 oz white wine
salted butter
3 oz tomato paste
PROCEDURE
(1) Mix the marinade ingredients. Bone the chicken
breast, obtaining 2 supremes, and marinate for at
least 30 minutes. Reserve bones.
(2) Cook a boullion using the bones. You will need
about 3 ozof
(3) Drain, flatten, and flour the supremes. Saut'
quickly in clarified butter, about two minutes on
each side. Remove and keep warm.
(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-you may
need a rubber scraper to get it out of the pan.
(5) Serve with rice or some other bland vegetable.
NOTES
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.
RATING
Difficulty: moderate (judgment required). Time: 30 minutes
marinating, 10 minutes cooking. Precision: no need to meas-
ure.
CONTRIBUTOR
Tony Lill
XIOS Systems Corporation, Ottawa, Ontario, Canada
tony@xios.UUCP