| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Poultry |
2 |
Servings |
INGREDIENTS
| 1/4 |
c |
Soy sauce |
| 1/4 |
c |
Medium-dry sherry |
| 2 |
tb |
Firmly packed brown sugar |
| 2 |
lg |
Garlic cloves, minced |
| 1 |
tb |
Grated peeled fresh gingerroot |
| 1 |
|
Whole boneless skinless chicken breast (about 3/4 pound), halved |
| 1 |
tb |
Vegetable oil |
|
|
Sesame vegetables |
INSTRUCTIONS
ACCOMPANIMENT IF DESIRED
In a small bowl combine soy sauce, Sherry, brown sugar, garlic, gingerroot,
and salt and pepper to taste and stir until sugar is dissolved. Gently
pound chicken between 2 sheets of plastic wrap until about 1/4 inch thick.
In a large sealable plastic bag marinate chicken in soy sauce mixture,
turning occasionally, 25 minutes.
In a heavy skillet heat oil over moderate heat until hot but not smoking.
Remove chicken from marinade, letting excess drip off and reserving
marinade, and cook until browned and cooked through, 3 to 4 minutes on each
side. Transfer chicken to a plate and keep warm. Pour reserved marinade
through a sieve into skillet and boil until reduced to about 2 tablespoons.
Drizzle chicken with sauce and serve with sesame vegetables. Serves 2
Typed in MMFormat by cjhartlin@msn.com Source: The Best of Gourmet
Posted to MM-Recipes Digest V4 #8 by "Cindy Hartlin"
<cjhartlin@email.msn.com> on Feb 16, 1999
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