| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Skinless, boneless chicken |
|
|
breast halves |
| 3/4 |
c |
Dry white wine or chicken |
|
|
broth |
| 1/4 |
c |
Fresh lemon juice |
| 2 |
T |
Minced green onion |
| 1 |
T |
Soy sauce |
| 1 |
|
Clove garlic, minced |
| 1/4 |
t |
Ground ginger |
| 1 |
t |
Cornstarch |
| 1 |
T |
Water |
INSTRUCTIONS
Place chicken in a large self-sealing plastic bag set in a large
bowl.. To prepare marinade, in a small bowl, combine wine, lemon,
onion, soy sauce, garlic and ginger. Reserve 1/2c of marinade. Pour
remainder over chicken. Close bag, pressing out any air. Refrigerate
for 30 minutes. Spray a lg. skillet with cooking spray. Add chicken to
skillet. Discard marinade in bag. Cook over med. heat, turning once,
until golden, about 7 minutes. Add reserved marinade to skillet; bring
to a boil; reduce heat to low. Cook, covered, until chicken is no
longer pink, about 20 minutes. Cut chicken into thin slices. Arrange
on serving plates; cover with foil to keep warm. Bring marinade to
boil again. In a small bowl, combine cornstarch and water. Add mixture
to skillet; cook until thickened, about 1 minute. Spoon over chicken.
Serves 4 Posted to recipelu-digest Volume 01 Number 574 by Abtaxel
<Abtaxel@aol.com> on Jan 22, 1998
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