HOMESPUN-L Archives

From: "Mary Watson" <>
Subject: [HS] Chicken Cutlets in Sherry Sauce with Grapes and Cucumbers
Date: Sat, 1 Nov 2003 12:08:15 -0500

found on the net........


Smaller cucumbers are younger, which means they're not as bitter,
and have thinner skins and fewer seeds.

~~~~~~~~~ Today's Recipe ~~~~~~~~

This dish is soooo yummy, and good for you, too!

Chicken Cutlets in Sherry Sauce with Grapes and Cucumbers

4 boneless, skinless chicken breast halves (6 oz/168 g each)
1/2 teaspoon (2.5 ml) salt
1/4 teaspoon (1.25 ml) ground black pepper
1 T (15 ml) butter
4 oz (112 g) red or green seedless grapes, halved (about 2 cups/480
ml)
1 cucumber (6 oz/168 g) peeled, seeded, and finely chopped
1/4 cup (60 ml) dry sherry or chicken broth
1/3 cup (80 ml) light cream
1 teaspoon (5 ml) chopped fresh dill OR 1/4 teaspoon (1.25 ml) dried

Season the chicken with 1/4 teaspoon (1.25 ml) of the salt and the
pepper. Melt the butter in a large nonstick skillet over medium-low
heat. Add the chicken and cook, turning once or twice, until the
juices run clear and a meat thermometer registers 170 F (76 C), 12
to 14 minutes.

Remove to a serving platter and cover with foil to keep warm. Stir
the grapes and cucumber into the skillet, and cook for 1 minute.
Add the sherry or broth and cream. Increase the heat to high and
cook until thick enough to lightly coat the chicken, 3 to 4 minutes.
Add the dill and the remaining 1/4 teaspoon (1.25 mlk) salt. Pour
over the chicken.

Makes 4 servings.

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• [HS] Chicken Cutlets in Sherry Sauce with Grapes and Cucumbers by "Mary Watson" <>