Ingredient:
- 3 c. chicken broth
- 1 med. onion sliced
- 1 tbsp. corn oil
- 3 med. peeled and diced cucumbers
- 1 tsp. corn starch
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/2 tsp. sweet basil
- 1/2 tsp. beaumonde
- 1 tsp. lemon juice
- 1/4 c. dry vermouth
- 1 tbsp. sour cream
- chives to garnish
Direction:
Saute onions in oil, 5 minutes, add the diced cucumbers. Blend corn starch with some cold chicken broth, add to cucumbers and add rest of broth. Add salt, pepper, basil and beaumonde. Bring to boil, simmer for 25 minutes. Put in blender, blend and add lemon juice, sour cream. When blended add vermouth. Chill. Can be made several days ahead. When serving, garnish with chives. CEE AAC Phoenix Country Club |
Ingredient:
- 4 skinless, boneless chicken breasts
- 2 tablespoons flour
- 1 teaspoon butter
- 3/4 cup chicken broth
- 2 teaspoons minced fresh ginger
- 2 teaspoons Dijon-style mustard
- 2 teaspoons grainy mustard
- 4 scallions -- minced
- Salt and freshly ground pepper -- to taste
Direction:
Dust chicken lightly with flour. Melt butter in nonstick fry pan and
saute chicken over medium-high heat until brown on both sides, about
2-3 minutes per side. Remove chicken and keep warm.
Pour broth into skillet, increase heat and deglaze skillet by boiling
and scraping loose browned bits on bottom of pan. Add ginger and
cook, stirring frequently, 2 minutes. Stir in mustards and scallions.
Season with salt and pepper. Spoon sauce over chicken.
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