Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Yellow cornmeal
1/2 ts Salt
1/8 ts Black pepper
4 Chicken breasts without
Skin
2 tb Vegetable oil
1/4 c Lowfat 1% milk
1/4 c Evaporated skim milk
3/4 ts Cumin powder

On a piece of wax paper, combine cornmeal, salt and pepper. Dredge
chicken breasts in cornmeal mixture. In a large nonstick skillet over
medium-high heat, heat oil. Add chicken and cook until golden brown
and cooked through turning once, about 4 minutes per side. Remove to
a plate. Reduce heat to low. Add cream and cumin to skillet. Bring
to a boil stirring and scraping up any browned bits with a sooden
spoon. Boil until reduced to about 1/4 cup, about 5 minutes. Serve
sauce over the chicken breasts.

Recipe By : First Magazine - 8/1/94

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