| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
2 |
Servings |
INGREDIENTS
| 2 |
|
Boneless; skinless chicken breasts |
| 1/2 |
|
Green pepper; sliced |
| 1/4 |
|
Red bell pepper; sliced |
| 1 |
md |
Onion; sliced |
| 2 |
tb |
Garlic flavored wine vinegar |
| 1 |
ts |
Corn starch |
| 1 |
ts |
Sugar |
| 1 |
|
Clove garlic; crushed |
| 1/3 |
c |
Chicken broth (fat removed) |
|
|
Seasoned salt to taste |
|
|
Black pepper to taste |
INSTRUCTIONS
Brown chicken breasts in skillet sprayed with non-stick cooking spray. In
small bowl mix sugar, wine vinegar, garlic & chicken broth. Gradually add
corn starch & mix thoroughly. Add sliced onion and bell pepper in skillet
with chicken breasts. Pour liquid mixture over the top of onion and peppers
and simmer about 15-20 minutes or until tender. Add salt, black pepper, and
seasoned salt to taste. Serve alone or over rice. Entire recipe makes 2
servings.
ULTRA LOW FAT
FROM SOME COOKBOOK!
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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