Classic Culinary Arts:
Chicken Fillets Saute Recipe
Chicken Fillets Saute Recipe, part of the classic American culinary arts. Pieces such as Chicken Fillets Saute Recipe are classics from nineteenth century America, with old-fashioned ingredients, cooking techniques, and cooking utensils. Even the instructions and terminology are original, so you'll get a taste of classic culinary arts by just reading them. And these free recipes and techniques are yours to use and share as you'd like.
Chicken Fillets Saute Recipe
Flatten the fillets by pounding them lightly with the vegetable masher. Season with pepper and salt, and dredge well with flour. Put in the frying-pan one table-spoonful of butter for each fillet, and when hot, put the fillets in, and cook rather slowly twenty minutes. Brown on both sides. Take up, and keep hot while making the sauce. If there are six fillets, add two table-spoonfuls of butter to that remaining in the frying-pan, and when melted, stir in one table- spoonful of flour. Stir until it begins to brown slightly; then slowly add one and a half cupfuls of cold milk, stirring all the while. Let this boil one minute. Season with salt, pepper and, if you like, a little mustard. Fill the centre of a hot dish with green peas or mashed potatoes, against which rest the fillets; and pour the sauce around. Serve very hot.
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