| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Sami |
|
4 |
-6 |
INGREDIENTS
| 8 |
|
Chicken cutlets; (or skinned breasts) |
| 1 |
c |
Flour; (wondra is preferable) |
| 1 |
tb |
Paprika |
| 1/2 |
ts |
Pepper |
| 1 |
ts |
Minced garlic |
| 6 |
oz |
White zinfandel wine |
| 4 |
oz |
Honey |
| 2 |
tb |
Worcestershire sauce; (optional) |
| 2 |
tb |
Balsamic vinegar; (optional) |
| 2 |
tb |
Olive oil |
INSTRUCTIONS
Mix minced garlic and wine together (You may add Worcestershire sauce and
balsamic vinegar)
Marinate chicken in wine mixture for 2-4 hours. Save the marinade
Heat olive oil in fry pan.
In plastic bag, mix flour, paprika and pepper together.
One at a time, coat chicken with flour mixture and place on plate to dry.
When olive oil is hot, put chicken in pan and brown on both sides. Place
browned chicken into baking dish.
Mix honey into reserved marinade. Pour over chicken. Cover with aluminum
foil and bake for 1 hour.
Posted to JEWISH-FOOD digest by Maricohn@aol.com on Oct 1, 1998, converted
by MM_Buster v2.0l.
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