Chicken Au Poivre

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Title: Chicken Au Poivre
Categories: Polkadot, Lisa, Chicken, Low-fat/cal, Low-salt
Yield: 4 Servings

1 pk Thin sliced roaster breast
2 tb Flour
2 ts Ground black pepper
1 ts Dry mustard
2 tb Vegetable oil
1 cl Garlic, minced
1/2 c Sherry
1 tb Minced fresh parsley

Pepper's piquant flavor helps disguise the lack of salt.

On wax paper, combine flour, pepper, and mustard. Lightly coat
chicken with flour mixture, pressing to make pepper adhere.

In large skillet over medium-high heat, heat oil. Add garlic; saute
30 seconds. Place chicken in skillet so that pieces do not touch.
Cook abnout 4 minutes or until lightly browned, turning once. Remove
to serving platter; keep warm. Pour off fat; stir in sherry. Cook
over high heat, stirring constantly 2-3 minutes or until thickened
and liquid is reduced by half. Stir in parsley. Spoon sauce over
chicken.

NUTRITIONAL FIGURES PER SERVING
Calories, 269.
Protein, 39 grams.
Fat, 10 grams.
Carbohydrates, 5 grams.
Sodium, 89 mg.
Cholesterol, 97 mg.

Source: The Perdue Chicken Cookbook / Lisa Clarke

Notes from the Chef:
"My brother bought me a cookbook for Christmas written by Frank
Perdue's wife. I found a chicken recipe in there that was relatively
easy to make, low in fat & salt, and suprisingly, it tasted to me like
something my grandmother used to make. I think it's a keeper." - Lisa

From: Lisa
Date: 12-31-95 (17:27)
The Polka Dot Cottage, a BBS with a taste of home. 1-201-822-3627.

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