Recipe - Lemon Chicken With Fresh Mint

2 tablespoon Butter
2 tablespoon Vegetable oil
4 Boneless; skinless chicken
breasts
One half cup Dry white wine
Lemon and Mint Sauce
3 tablespoon Butter
3 tablespoon Flour
1 cup Light cream
1 cup Chicken stock
1 lg Lemon; zest only
2 tablespoon Lemon juice
One fourth cup Fresh mint leaves; julienne,
(One half package)
4 Sprigs of fresh mint for
garnish
Salt and ground white pepper
to taste

This is a recipe I found on the back cardboard part of a fresh mint
package. I thought it was very good. Nadia in Texas

Pan sear chicken breasts on both sided in butter and vegetable oil. Add
wine and continue cooking for 15 minutes. Pour off juices and reserve for
the sauce. To make the sauce, melt the butter over medium heat in a large
saute' pan. Add the flour and mix with a wire whisk until smooth, and
continue cooking until the sauce turns golden brown. Add chicken stock,
cream, and reserved juices. Cook and stir until the sauce comes to a boil
and thickens. Season to taste with salt and white pepper. Add the lemon
zest and lemon juice and return to a boil. Remove sauce from heat and add
fresh mint. Serve chicken breasts covered with sauce on a bed of rice.
Garnish with fresh mint sprigs.

Posted to recipeludigest by ncanty@juno.com (Nadia I Canty) on Mar 1, 1998