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Chicken Mendocino




Source of Recipe


Stephen Yundt, Bluebird Cafe, Hopland


List of Ingredients




4 8 oz. boneless breast of chicken
2 cups flour
1/4 package bread crumbs
3 eggs -- beaten
2 jars plum preserves
1/2 cup red wine vinegar
2 tablespoons Mendocino Mustard
2 tablespoons dijon mustard
2 tablespoons olive oil or melted butter

Recipe



For chicken: Dredge first with flour, then eggs, then bread crumbs. Transfer to baking sheet, drizzle with butter or oil, and bake till golden brown and done.

For sauce: In a sauce pan add remaining ingredients, and melt over a low heat, whipping until smooth. When thoroughly heated through, reserve until chicken is done. Transfer chicken to serving platter and cover with Mendocino Plum Sauce.

Suggested Wine: Brutocao Cellars Mendocino Chardonnay Serving Ideas : Serve with wild rice pilaf and a medly of vegetables.

NOTES: A Mendocino regional classic dish served for years at the finest inland restaurants.

Dedicated to Carolyn Savage

Serves 4.