Recipe - Herbed Chicken Breast

1 Chicken breast
One fourth teaspoon Herb blend
1 tablespoon Canola oil

SHALLOT GLAZE
Shallot
White wine
Chicken stock; or broth

Date: Fri, 14 Jun 1996 11:44:22 0500

From: TeAntae Turner tturner@GRAPHSOFT.COM

Source: The Disney Institute, From Culinary Techniques: Herbs

Liberally apply herb blend to both sides of the chicken breast. Squeeze a
few drops of lemon juice onto each side of the chicken breast. Spray a
saute pan with vegetable oil and place over moderate heat until hot. Place
chicken breast in the hot pan and cook until golden brown. Once brown, turn
chicken over, and continue cooking until internal temperature reaches
160'F. Serve with Shallot Glaze.

Shallot Glaze: Add chopped shallots to pan with chicken. Cook shallots
until transparent. Add white wine to deglaze pan. Reduce wine until almost
no product remains in the pan. Add 23 ounces chicken stock or broth and
reduce to desired consistency. Remove chicken breast from pan and place on
plate. Pour shallot glaze over chicken breast.

EATL DIGEST 13 JUNE 1996

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.