| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Indo |
Indonesian |
5 |
Servings |
INGREDIENTS
| 1 |
tb |
Sambal oelek |
| 3 |
tb |
Oyster sauce |
| 1 |
tb |
Sesame oil |
| 4 |
tb |
Olive oil |
| 2 |
|
Whole boned and skinned chicken breasts; halved |
| 2 |
tb |
Sunflower margarine |
| 5 |
|
Fresh peaches or canned; skin removed |
| 1 1/2 |
c |
Whipping cream |
| 1/2 |
ts |
Turmeric |
|
|
Salt and pepper; to taste |
|
|
Rice |
INSTRUCTIONS
Combine the sambal oeled, oyster sauce, sesame seed oil and 2 tbsp. olive
oil. Pour this mixture over the chicken and refrigerate for 3 hours.
Remove the chicken from the marinade and saute in the remaining 2 tbsp.
olive oil and the margarine. Brown the chicken for about 2 minutes on each
side and then add the marinade mixture along with the peaches and the
cream. Simmer on medium-low heat for about 8 minutes or until the chicken
is cooked. Remove the chicken and peaches from the sauce and keep them
warm. Stir the turmeric into the cream in the skillet. Add salt and pepper
to taste. Return the chicken and peaches to the pan then simmer with the
cream sauce for another 3 minutes or so. Serve on top of cooked rice.
This dish should be an attractive yellow color. For additional eye appeal
and nutritional value, serve this dish with steamed, fresh or frozen, whole
green beans.
Recipe by: Let's Go Dutch
Posted to MC-Recipe Digest by Carol H <chussey@synapse.net> on Mar 7, 1998
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