Saturday, April 09, 2005

Ricochet Gourmet

Had this for lunch yesterday. Lightly flour some chicken tenderloins and sautee them in butter. When golden, set them on a mound of your favorite slaw. Deglaze the pan with a little white wine, a tablespoon of orange juice and slices of the rind.

When reduced by about half, add a tablespoon of butter and stir in one teaspoon of mint jelly. Pour the sauce over the chicken.

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