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    CHICKEN ARIS


    Source of Recipe


    DONS RECIPE FILE


    Recipe Introduction


    CAN UP WITH THIS ONE DAY,LOOKING TO COMBINE A DISH WITH BUTTERSCOTCH SNAPPS


    List of Ingredients


    • 2 CHICKEN BREAST -SPLIT AND POUNDED
    • FLOUR
    • 3 TBL DIJON MUSTARD
    • 1/2 CUP PECANS, ALMONDS AND WALNUTS CRUSHED
    • OIL
    • *******SAUCE*******
    • 1 CUP BUTTERSCOTCH SNAPPS
    • 2 TBL BUTTER


    Instructions


    1. LIGHTY DREDGE BREAST IN FLOUR. BRUSH EACH SIDE WITH DIJON MUSTARD. PRESS INTO PECAN MIXTURE. CHILL FOR ABOUT 20 MINUTES
    2. HEAT OIL IN A SKILLET. ADD CHICKEN BREAST AND SAUTE UNTIL EACH SIDE IS LIGHTY BROWNED. REMOVE.
    3. NOW CAREFULLY AND SLOWLY FOLD INTO SKILLET BUTTERSCOTCH SNAPPS.WILL FLAME UP. BRING TO BOIL. FOLD IN BUTTER UNTIL SAUCY. RETURN CHICKEN TO HEAT.
    4. THEN SERVE.


    Final Comments


    2 SERVINGS
 

 

 

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