| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
B, B, Q, Poultry, Chicken |
6 |
Servings |
INGREDIENTS
| 1 |
ts |
Butter |
| 1 |
c |
Celery – 1/4 inch dice |
| 1 |
|
Med red bell pepper 1/4" dic |
| 3 |
tb |
Soy sauce |
| 2 |
tb |
White vinegar |
| 1 |
tb |
Dijon mustard |
| 1/2 |
ts |
Salt |
| 3 |
|
Chkn breasts, hvd & deboned |
| 1/4 |
c |
Carrots – shredded |
| 1 |
|
Med onion, 1/4" dice |
| 1 |
|
Clove garlic, finely minced |
| 1 |
c |
Chicken stock |
| 1 |
c |
Catsup |
| 3 |
tb |
Brown sugar – packed |
| 1/4 |
c |
Fresh lime juice |
INSTRUCTIONS
Date: Tue, 21 May 1996 00:30:34 -0400
From: ivanco <ivanco@mail.netserve.net>
Sweat the carrots in butter 5 minutes; then add the celery, onion, red
pepper and garlic; meanwhile, in a medium saucepan, mix soy sauce,
chicken stock and vinegar; whisk in catsup, Dijon mustard, brown sugar and
salt; heat to simmer, dissolving sugar,
and cook 10 minutes; add vegetables and heat through remove from
heat and stir in lime juice.
Sear chicken on both sides and place in shallow pan; pour marinade
over; let marinate for at least 30 minutes, turning occasionally and
basting. Pour off marinade into saucepan; heat to boiling; grill chicken,
basting until done; reduce sauce to half volume; serve over chicken. Serve
with Potato / Apple Salad. Yield 6 servings. From Chuck Ozburn.
Posted to MealMaster Recipes List, Digest #141
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