Cornmeal Chicken With Cumin Cream Recipe - Cooking Index
Cornmeal Chicken With Cumin Cream Recipe - Cooking Index
| 3 tablespoons | Yellow cornmeal | |
| 1/2 teaspoon | Salt | |
| 1/8 teaspoon | Black pepper | |
| 4 | Chicken breasts without | |
| Skin | ||
| 2 tablespoons | Vegetable oil | |
| 1/4 cup | Low fat 1% milk | |
| 1/4 cup | Evaporated skim milk | |
| 3/4 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 medium-high 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 wooden spoon. Boil until reduced to about 1/4 cup, about 5 minutes. Serve sauce over the chicken breasts.
Source:
Rosie Daley
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