BOOK CATEGORIES
Authors
Short Stories
Long Stories
Funny Stories
Love Stories
Stories For Kids
Poems
Essays
Nonfictions
Plays
Folktales
Fairy Tales
Fables
Learning Kitchen
LINKS
Home
Famous Authors (View All Authors)
Post by :themesindesign
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :2572
Click below to download : Vegetables - Peppers - Chicken Cutlets With Roasted Red Peppers (Format : PDF)
Vegetables - Peppers - Chicken Cutlets With Roasted Red Peppers
4 to 6 chicken cutlets2 tbl. olive oil
1/3 cup flour
3 red bell peppers roasted, seeded and cut into strips
2 large garlic cloves, minced
3 tbl. small capers in brine rinsed in cold water
3 tbl. pignoli (roasted)
1 cup dry white wine
salt and freshly ground black pepper
Wash and dry chicken cutlets. Sprinkle salt and pepper on both sides and dip them in flour to coat lightly. Heat the oil in a non stick frying pan. Brown the cutlets lightly on both sides on medium high
heat. Do not overcook.
Place cutlets in a dish when all done. In the same pan add the garlic and saute for a few seconds, then add the capers, peppers and pignoli and saute everything for a minute or so, add the wine, adjust the seasonoing and put the chicken back in the pan.
Cook everything together for about 2 minutes until sauce thickens. Place chicken in a serving platter and pour all that wonderful sauce over it.
Serve immediately with your favorite potatoes. rice, polenta or angel hair pasta.
NEXT BOOKS
7 oz can whole chiles, split 8 oz. grated cheddar cheese 6 eggs, slightly beaten (can use egg substitute) 3/4 cup milk 1 tblsp. all-purpose flour 1 tsp. baking powder Preheat oven to 350 degrees. In greased 7 x 11" baking dish, layer split chiles and 1/2 of the cheese. Combine eggs, milk, flour, and baking powder; mix well. Pour over chiles. Top with remaining cheese. Bake 30-40 minutes until puffed and browned.
Vegetables - Peppers - Chile Relleno Puff
PREVIOUS BOOKS
1 tablespoon butter 1 cup onion -- chopped 9 ounces green chiles -- canned, drained 6 ounces grated cheddar cheese 6 ounces Monterey jack cheese -- grated 3 large eggs 3/4 cup sour cream 1/4 teaspoon red pepper flakes 1 cup chopped tomatoes -- seeded Lightly grease an 8" round or square pan. Preheat oven to 350 degrees F.Melt butter in a medium sized skillet over medium high heat. Add onion, cook and stir until crisp tender. Stir in drained chopped chilies, then spoon mixture into prepared pan. Sprinkle the cheeses over the onion and chilies. In a small bowl, beat
Vegetables - Peppers - Cheesy Chili Rellenos Casserole
NEXT 10 BOOKS
|
PREVIOUS 10 BOOKS
|
RANDOM 10 BOOKS
- Vegetables - Peppers - Chile Relleno Puff
- Vegetables - Peppers - Chiles Rellenos
- Vegetables - Peppers - Chiles Rellenos Casserole
- Vegetables - Peppers - Chiles Rellenos Gratin
- Vegetables - Peppers - Chili Cordial
- Vegetables - Peppers - Chili Souffle
- Vegetables - Cream Of Red Pepper Soup
- Vegetables - Peppers - Devilish Chicken Peppers
- Vegetables - Different Stuffed Peppers
- Vegetables - Canning Jalapeno Chili
LEAVE A COMMENT