| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
2 |
Servings |
INGREDIENTS
| 1/2 |
c |
Distilled vinegar |
| 1/2 |
c |
Canned chicken broth |
| 10 |
lg |
Garlic cloves, chopped |
| 2 1/2 |
tb |
Soy sauce |
| 1/4 |
ts |
Ground pepper |
| 2 |
|
Boneless, skinless chicken breasts |
| 1 |
ts |
Onion powder |
| 1/2 |
ts |
Oriental five-spice powder |
| 1 |
tb |
Oriental sesame oil |
| 3 |
|
Bay leaves |
|
|
Hot cooked rice |
INSTRUCTIONS
Whisk the vinegar, chicken broth, garlic, soy sauce and pepper in a small
bowl to blend. Season the chicken breasts with the onion powder and
five-spice powder. Heat the oil in a heavy skillet over medium high heat.
Add the chicken and saute until golden about 4 minutes per side. Pour the
vinegar mixture over the chicken and add the bay leaves. Reduce the heat to
low, cover the skillet and simmer until the chicken is just cooked through,
about 10 minutes. Using tongs, transfer chicken to plate. Boil the pan
juices for another 2 minutes. Season to taste with salt. Spoon over
chicken, discarding bay leaves. Serve with rice.
Posted to EAT-L Digest 22 Sep 96
From: Pam and KerryAnn Cobb <priss@AMARANTH.COM>
Date: Mon, 23 Sep 1996 09:02:37 -0500
A Message from our Provider:
“What’s missing in the name ‘JES S’? U!”