{"id":17579,"date":"2014-09-02T21:09:50","date_gmt":"2014-09-02T21:09:50","guid":{"rendered":""},"modified":"2014-09-02T21:09:50","modified_gmt":"2014-09-02T21:09:50","slug":"Marisa-Sung-s-Chicken-A-La-Russe","status":"publish","type":"post","link":"https:\/\/asiancemagazine.com\/?p=17579","title":{"rendered":"Marisa Sung’s Chicken A La Russe"},"content":{"rendered":"

This is yet another recipe from the infamous French Culinary Institute! I use my amazing new Cuisinart PowerBlend Duet for the preparation.<\/em><\/strong><\/p>\n

Ingredients:<\/strong>
\n1\/3 cup of soy flour
\n2 tsp. Himalayan salt
\n1\/8 tsp. of white pepper
\n1\/4 tsp. of garlic salt
\n3 chicken breasts, cut in half
\n1\/3 cup of smart butter
\n1\/2 tsp. each of rosemary and thyme
\n1\/4 pound of mushrooms, sliced with the aid of my Cuisinart Powerblend Duet= 1 1\/2 cups
\n1 cup of fat free dairy sour cream
\n1 1\/2 tbsp. of chopped chives with the aid of the Cuisinart Powerblend Duet
\n1 tbsp. chopped parsley with the Cuisinart Powerblend Duet<\/p>\n

Steps:<\/strong>
\nMix first four ingredients
\nDredge chicken pieces in flour mixture
\nMelt smart butter in blazer pan of chafing dish or in a heavy fry pan over tabletop butane unit over direct moderate flame
\nBrown chicken evenly, turning as needed
\nSprinkle herbs over chicken
\nCover; cook over low direct flame until tender; turning occasionally for 30-40 mins.
\nRemove cover and crisp chicken
\nRemove pieces from pan and keep warm
\nAdd mushrooms; cook until tender
\nStir in fat free sour cream and chives; heat stirring gently
\nReturn chicken pieces to the pan; cover and heat
\nBefore serving sprinkle with parsley and place blazer pan in water jacket to keep warm
\nYield=4 to 6 servings<\/strong><\/p>\n

Tres Tres Chicken<\/strong>
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