Recipe - Cornmeal Chicken With Cumin Cream

3 tablespoon Yellow cornmeal
One half teaspoon Salt
1/8 teaspoon Black pepper
4 Chicken breasts without
Skin
2 tablespoon Vegetable oil
One fourth cup Lowfat 1% milk
One fourth cup Evaporated skim milk
Three fourths teaspoon Cumin powder

On a piece of wax paper, combine cornmeal, salt and pepper. Dredge
chicken breasts in cornmeal mixture. In a large nonstick skillet over
mediumhigh 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 One fourth cup, about 5 minutes. Serve sauce over the chicken
breasts.

Recipe By : First Magazine 8/1/94

From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip