| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
4 |
-6 serving |
INGREDIENTS
| 6 |
|
Boneless; skinless chicken breast halves |
| 3 |
tb |
Flour |
| 1/4 |
c |
Margarine |
| 1/3 |
c |
Teriyaki sauce |
| 3 |
tb |
Lemon juice |
| 1 |
ts |
Minced garlic |
| 1/2 |
ts |
Sugar |
INSTRUCTIONS
Source: circa 1985 magazine ad
Roll chicken in flour to coat. Melt margarine in 10-inch skillet. Add the
chicken and cook on medium heat until lightly browned, 5-7 minutes per
side. Remove from pan and set aside. Add to the pan the teriyaki sauce,
lemon juice, garlic and sugar and stir, scraping the pan. Return the
chicken to the pan and continue to cook about 3 minutes per side or until
the chicken is done. Serve over rice.
(This is best if prepared in advance in order to allow the flavors to
blend. Just cover tightly with foil and reheat in the oven. It also freezes
very well.)
Posted to JEWISH-FOOD digest V97 #319 by fancymom@juno.com (Frances Kahn)
on Dec 7, 1997
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