Chicken and Root
Vegetables
boneless-skinless chicken
breasts
corn muffin mix
carrot, sweet potato and
onion
Pound chicken breasts to
a thickness of about ½”. Dredge in enough corn muffin mix to coat.
Fry in a little vegetable oil and butter, until a fork inserted
comes out easily. Place on brown paper or paper towel and blot to
remove excess grease. Meanwhile simmer the vegetables, drain and add
a little butter, sea salt and pepper. . .Lin
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