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Cornmeal Chicken With Cumin Cream

Ingredients
 

3 tbsp yellow cornmeal
1/2 tsp salt
1/8 tsp black pepper
4 chicken breasts without
1 skin
2 tbsp vegetable oil
1/4 cup lowfat 1% milk
1/4 cup evaporated skim milk
3/4 tsp cumin powder




 
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Preparation
 
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 sooden
spoon. Boil until reduced to about 1/4 cup, about 5 minutes. Serve
sauce over the chicken breasts.

Recipe By : First Magazine - 8/1/94

From: Date:

 

 
Servings: 4

 

 

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