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Thursday, Aug. 21, 2014

Chicken Breast--Is There Anything It Can't Do?

Posted Wednesday, May 28, 2008, at 8:42 AM

One of the most versatile center-of-the-plate choices is a boneless, skinless chicken breast. Not only does every ethnic cuisine feature it, but it is low in fat, high in protein, it can be cooked quickly, and it is still fairly inexpensive.

A perennial favorite not only at home but also at catering events is a Boneless Breast of Chicken with a Fruit Sauce. It is simple and quick to prepare.

After trimming any gristle or fat from thawed chicken breast (allow one per serving), using a meat mallet or even the palm of your hand, gently flatten the fatter portion of the breast to facilitate even cooking. Season a small amount of all-purpose flour with whatever spices you prefer, dredge the chicken in the flour, and sauté in vegetable oil over medium heat. Take care not to overcook--the chicken should be moist and fork tender. Keep the breasts warm in a low oven.

Using any wine or brandy, deglaze your sauté pan to loosen all the crunchies left from the cooking process. Add virtually any fresh, frozen, or canned fruit (berries are wonderful), and some chicken stock--canned is fine. Cook down your sauce until it is slightly thickened. Serve over your lightly browned chicken breast and sit back and enjoy the compliments.

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Well, so much for my diet, yet another day. You made me hungry. Thanks (in a nice way). Arley Steinhour

-- Posted by Navyblue on Wed, May 28, 2008, at 3:14 PM

Dear Arley Steinhour,

Actually, the dish described above is pretty low fat and low calorie, especially if you use fresh fruit. It is also very toothsome and satisfying. So often when we restrict our diet, it seems we don't get the feeling of being "full", but this entree will do the trick!

Thanks for your comments.

-- Posted by stevestacy on Thu, May 29, 2008, at 7:43 AM

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Playing with My Food
Steve Stacy
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