| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Chicken breasts |
| 1 |
c |
Chopped onion |
| 1 |
ts |
Diced garlic |
|
|
Vegetable oil |
| 1 |
cn |
(8 oz) tomato sauce |
| 3/4 |
c |
Orange juice |
| 1/4 |
c |
Lemon juice |
| 1/4 |
c |
Honey |
| 2 |
tb |
Prepared mustard |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/2 |
ts |
Dried tarragon |
INSTRUCTIONS
>>From: Philip & Karen Selwyn <pkselwyn@erols.com>
Source: "EAT AND BE SATISFIED" published by Bais Yaakov of Miami. >From an
article in 10/28 edition of the PALM BEACH JEWISH JOURNAL NORTH.
Mix all ingredients except chicken, onions, garlic and oil in a small bowl.
Set aside.
Saute chicken breats in oil approximately 3 minutes on each side. Set
chicken aside. Saute onions in oil over medium heat until limp and
translucent. As onions cook, estimate when they are close to being done.
Add garlic to saute along with onions the last two-three minutes of
cooking.
Return chicken to skillet. Pour sauce over chicken. Simmer, covered, about
30-40 minutes, until chicken pierces easily with a fork.
Gertrude and Martin Peller Karen Peller Selwyn
Posted to JEWISH-FOOD digest V97 #301 by Mrs. Elaine Radis
(auntie_e@prodigy.com) on Nov 18, 1997
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