Subject: Chicken Breasts with Hazelnuts and Chervil
From: Unicorn (unicorn@indenial.com)
Date: Thu Apr 19 2001 - 17:47:08 EDT
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F O O D F U N N Y
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Here's a "from the mouths of babes" food funny from reader Toni
Richey:
One day, after my then 6-year-old grandson had helped me weed my
vegetable garden, I called "Break time!" We got into the car and
drove to one of his favorite fast food places where he ordered French
fries. As he was eating his snack, he asked what vitamins they had in
them. I told him I didn't think there were any at all. He replied
wide-eyed, "You mean we're eating these just for fun?"
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T O D A Y ' S R E C I P E
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This dish is so easy and delicious that I guarantee it will become one
of your favorites. You may substitute almonds or even pecans for the
hazelnuts, but don't omit the fresh chervil - it gives the dish a
unique flavor and aroma.
All recipes this week are adapted from "The New Making of a Cook,"
by Madeleine Kamman, William Morrow & Co., 1997, available from
Amazon.com at:
http://www.amazon.com/exec/obidos/ASIN/0688152546/worldwiderecipes
Chicken Breasts with Hazelnuts and Chervil
4 - 6 skinless, boneless chicken breasts
1/4 - 1/3 cup (60 - 80 ml) chopped fresh chervil
Salt and freshly ground pepper to taste
3 Tbs (45 ml) hazelnut or vegetable oil
1/2 cup (125 ml) chopped hazelnuts (filberts)
2 Tbs (30 ml) lemon juice
Coat the chicken breasts with half the chervil and season with salt
and pepper. Heat the oil in a large skillet over moderate heat and
brown the chicken breast 2 minutes on each side. Cover the skillet
and reduce the heat to very low. Cook an additional 5 minutes - the
breasts should be done but still tender and moist. Remove the breasts
to a warm plate and add the chopped hazelnuts, stirring for 1 or 2
minutes until they are aromatic and golden brown. Add the lemon
juice, season with salt and pepper, and spoon over the chicken.
Garnish with remaining chervil. Serves 4 to 6.
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