Chicken Chenault

Name: Chicken Chenault
Ingredients: 2 to 3 lb. boneless chicken cutlets, pounded to 1/4-inch thick (6 cutlets, 1 per person); 1/4 lb. fresh snow peas; 1 small can water chestnuts; 1/2 lb. fresh mushrooms, sliced; 1 large red pepper, seeded and cut into julienne strips; 1 large green pepper, seeded and cut into julienne strips; 1 bunch scallions, cleaned and cut in half; 2 cloves garlic, minced; salt and pepper to taste; Ginger Plum Sauce

10 ingredients

2 steps

Ingredients

2 to 3 lb. boneless chicken cutlets, pounded to 1/4-inch thick (6 cutlets, 1 per person)
1/4 lb. fresh snow peas
1 small can water chestnuts
1/2 lb. fresh mushrooms, sliced
1 large red pepper, seeded and cut into julienne strips
1 large green pepper, seeded and cut into julienne strips
1 bunch scallions, cleaned and cut in half
2 cloves garlic, minced
salt and pepper to taste
Ginger Plum Sauce

Directions

1

Lay the chicken breasts on table or countertop and layer the vegetables on top of each cutlet evenly, in the center.
2

Sprinkle with the minced garlic and then with salt and pepper to taste.