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Receta Breast Of Chicken Argenteuil
by CookEatShare Cookbook

Breast Of Chicken Argenteuil
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Ingredientes

  • 4 whole chicken breasts, halved, skinned and boned (about 2 lb.)
  • 2 c. dry white wine
  • 1/2 teaspoon dry tarragon leaves
  • 1 teaspoon salt
  • 2 (10 ounce.) pkg. frzn asparagus spears

Direcciones

  1. Wipe chicken breasts with damp paper towels.
  2. In large skillet, combine wine, tarragon, and salt. Add in chicken breasts. Bring to boiling; reduce heat, and simmer, uncovered, 10 min, turning once.
  3. Remove chicken breasts and liquid to shallow dish. Chill, covered, 2 hrs till chilled.
  4. Meanwhile, cook asparagus according to package directions; drain. Chill, covered, till needed.
  5. Make sauce: in small bowl, combine mayonnaise and lowfat sour cream; mix well.
  6. To assemble: remove chicken breasts from liquid; reserve liquid.
  7. Spread thick layer of sauce on each breast. Arrange on platter, overlapping. Decorate with sliced radishes.
  8. Add in reserved cooking liquid to rest of sauce; mix well. Arrange asparagus spears on platter. Pass sauce. Makes 6 to 8 servings.