Text 5583, 102 rader
Skriven 2011-01-06 14:02:00 av Dave Drum (49253.cooking)
   Kommentar till text 5557 av JIM WELLER (1:123/140)
Ärende: Bridges
===============
-=> JIM WELLER wrote to MICHAEL LOO <=-

 JW> Last year you said...

 ML> How long is that bridge going to be?

 JW> The bridge will be 1,045 meters in length. The Mackenzie River is
 JW> bigger than the Mississippi.

Huh??? Length? I don't think so. The Mississippi River is the largest river
system in North America. About 2,320 miles (3,730 km) long. The Mackenzie is
about 1,080 (1,738 km) long. Width - depends on where you measure. One can
bestride the Mississippi at its headwaters in Minnesota. Around Memphis, TN Ol'
Man River is a mile (1600+ metres) or more wide.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chicken McKenzie
 Categories: Poultry, Nuts, Wine, Dairy
      Yield: 4 servings

      1 c  Pinot Gris wine
      1 tb Shallots or onions; fine
           - chopped
      2 c  Heavy cream
      1 tb Dijon mustard
           Coarse salt & ground pepper
      1 tb Fresh thyme leaves; fine
           - chopped
    1/2 c  Flour
    1/2 c  Hazelnuts; lightly toasted,
           - fine chopped *
    1/2 c  Fresh homemade bread crumbs
      1 lg Egg; lightly beaten
      4    (6-7 oz) chicken breast
           - halves; boned, skinned
      3 tb Unsalted butter
      1 tb Parsley;  fine chopped

  * To toast hazelnuts - Preheat oven to 350øF/175øC. In a
  baking pan toast hazelnuts in one layer in middle of oven 10
  to 15 minutes, or until lightly colored and skins are
  blistered. Wrap nuts in a kitchen towel and let steam 1
  minute. Rub nuts in towel to remove loose skins; and cool
  completely.

  In a small saucepan, combine pinot gris wine and shallots;
  bring just to a boil. Reduce the heat to medium-low and
  simmer until reduced in volume to approximately 1/4 cup.
  Whisk in cream and Dijon mustard; reduce until thick enough
  to coat a spoon. Add salt and pepper to taste. Add thyme;
  set aside in a warm place.

  Working with one chicken breast at a time, place each
  between two pieces of plastic wrap with the smooth side down
  (where the skin used to be). Working from the center to the
  edges, gently pound each chicken breast with a meat mallet
  to 1/2" thick. You want the smooth side to remain intact
  while the ragged side receives the impact of the mallet. And
  since chicken has little connective tissue, it’s important
  to use gentle strokes when pounding-the meat can tear
  easily.

  In a shallow pie plate, add flour. Roll chicken in flour
  mixture to coat all sides, shaking off excess.
       
  Place lightly beaten egg in a shallow container; dip floured
  chicken in egg mixture.
       
  In another shallow container, combine chopped hazelnuts and
  bread crumbs. Dip chicken in hazelnut mixture to coat
  evenly.

  Melt butter in a sauté or frying pan large enough to hold
  all the chicken breasts in one layer. Sauté chicken breasts
  over medium heat until golden brown, turning once. This will
  take 2 to 3 minutes per side (be careful not to overcook).
  Remove from heat and let drain on paper towels.

  Meanwhile, bring the Pinot Gris Sauce back up to temperature
  and whisk in the chopped parsley. Spoon sauce over each
  chicken cutlet and serve immediately.

  Makes 4 servings. 
 
  From: http://whatscookingamerica.net

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... All of a sudden, he's the Duke of Ellington!
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