| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Asian |
February 19 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Distilled white vinegar |
| 1/2 |
c |
Canned low-salt chicken broth |
| 10 |
lg |
Garlic cloves; chopped |
| 2 1/2 |
tb |
Soy sauce |
| 1/4 |
ts |
Ground pepper |
| 4 |
|
Skinless boneless chicken breast halves |
| 2 |
ts |
Onion-herb seasoning mix; (such as Mrs. Dash) |
| 1 |
tb |
Oriental sesame oil |
| 3 |
lg |
Bay leaves |
|
|
Cooked white rice |
INSTRUCTIONS
Whisk vinegar, chicken broth, garlic, soy sauce and pepper in small
bowl to blend. Season chicken breast halves on both sides with
seasoning mix. Heat oil in heavy large skillet over medium-high heat.
Add chicken and sauteuntil golden, about 4 minutes per side. Pour
vinegar mixture over chicken. Add bay leaves. Reduce heat to low,
cover skillet and simmer until chicken is just cooked through, about
10 minutes. Using tongs, transfer chicken to plate. Boil pan juices 2
minutes. Season to taste with salt. Spoon over chicken, discarding
bay leaves. Serve with rice.
Serves 4.
Bon Appetit February 1995
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