*  Exported from  MasterCook  *
 
                        SHORT NOTICE CHICKEN SAUTES
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----START WITH-----
    4                    Chicken breasts -- boneless
                         -and skinless
                         -----AND ADD-----
                         -----ZESTY CHUTNEY BREASTS-----
    1       T            Butter
      1/4   c            Orange juice
    2       T            Mango chutney
                         -----OR:HERBED PARMESAN BREASTS-----
    1                    Egg -- beaten
      1/4   c            Bread crumbs, dry
    2       T            Parmesan cheese -- grated
    1       T            Parsley -- fresh, chopped
    1       T            Butter
                         -----OR:PAPRIKA STROGANOFF BREAST-----
      1/8   ts           Paprika
    1       pn           Black pepper
      1/4   c            Onion -- minced
    1       T            Butter
      1/4   c            Sour cream
                         -----OR: PEPPERY MUSTARD BREASTS-----
    2       T            Dijon mustard
    1       c            Sour cream
                         Green peppercorns -- rinsed
                         -----OR: ORANGE HONEY BREASTS-----
    2       T            Butter
    1                    Orange -- juice of
    1       T            Honey, liquid
      1/4   ts           Ginger, ground
      1/4   ts           Curry powder
 
   ZESTY CHUTNEY: Saute 4 breasts in butter for 4 minutes per side. Stir in
   orange juice and mango chutney into pan juices. Cover and simmer 2
   minutes.
   HERBED PARMESAN: Dip chicken into beaten egg. Stir dry bread crumbs with
   grated Parmesan cheese and chopped parsley. Press onto 4 boneless, skinless
   breasts. Saute in butter for 4 minutes per side.
   Paprika Stroganoff: Sprinkle 4 breasts with paprika and black pepper.
   Saute with minced onion in butter for 4 minutes each side. Then stir in
   sour cream.
   PEPPERY MUSTARD: Whisk Dijon with sour cream and drained and rinsed green
   peppercorns. Spoon over sauteed chicken (4 min per side).
   Orange Honey: Saute 4 breasts in butter until golden on both sides. Add
   juice of orange, honey, ginger and curry powder. Cover and simmer 10
   minutes.
   SERVES:2-4 (depending on appetites)
   ~--
  
 
 
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