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Below are the ingridients that are required to produce a heavenly Pan Fried Guinea Fowl Breast:
- You need 4 of @ 125 g of guinea fowl breasts (skin off) / 4½ oz ..
- Prepare 4 of @ 75 g of ham thick lean steak pieces * / 2½ oz ..
- You need 100 g of apple eating (cored and sliced into 4) / 3 ½ oz ..
- Prepare 35 g of walnut pieces / 1½ oz ..
- Get 300 ml of chicken stock / 10 fl . oz ..
- Prepare 4 tablespoons of crème fraîche (low fat).
- Use 1 tablespoon of aspartame.
- Get ½ teaspoon of black pepper ground.
- Use of “ Spray2Cook ” (a word used to describe any low-cal. non-stick cook’s oil spray).
- Prepare of * the same size as the breasts.
Ready with the ingridients? Below are the sequences on producing Pan Fried Guinea Fowl Breast:
Pan seared Guinea Fowl breast ,stuffed apricot leg,celeriac pressed potatoes,capers and english mustard sauce. The guinea fowl breast is now stuffed. Place the breasts into a pouch and vac-seal. In a sauté pan with a little oil, pan-fry the breast to crisp up the skin then season to taste. First of all to make the sauce slice the mushrooms and fry in a hot pan with a little olive oil and salt and pepper until nice and golden.
Recipe : Pan Fried Guinea Fowl Breast
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