| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Sami |
Post2 |
2 |
servings |
INGREDIENTS
| 1/2 |
c |
Balsamic vinegar |
| 1/4 |
c |
Light brown sugar; (packed) |
| 1/2 |
tb |
Chopped fresh ginger |
| 3/4 |
lb |
Boneless skinless chicken breasts |
|
|
Salt |
|
|
Freshly ground black pepper |
| 1 |
ts |
Cornstarch |
| 1 |
tb |
Cold water |
INSTRUCTIONS
Mix vinegar, brown sugar and ginger. Remove fat from chicken; poke several
holes in the meat. Marinate chicken in vinegar mixture for 15 minutes,
turning once. Heat a nonstick skillet just large enough to hold the chicken
in one layer. Remove chicken from marinade; reserve liquid. Brown chicken
for 2 minutes on each side. Add remaining marinade to the pan; cook 4 to 5
minutes or until chicken is done. Remove chicken to a serving plate. Add
salt and pepper to taste to sauce remaining in pan. Mix cornstarch in cold
water. Add to sauce; bring to a simmer to thicken. Spoon sauce over
chicken. Yield: 2 servings.
Recipe Source: St. Louis Post-Dispatch - 12-14-1998
Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net
Converted by MM_Buster v2.0l.
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