| 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 |
tb |
Minced green onion |
| 1 |
tb |
Soy sauce |
| 1 |
|
Clove garlic; minced |
| 1/4 |
ts |
Ground ginger |
| 1 |
ts |
Cornstarch |
| 1 |
tb |
Water |
INSTRUCTIONS
MARINADE
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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