| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chicken, Family & fr |
4 |
Servings |
INGREDIENTS
| 1 |
cn |
Pineapple slices; save syrup (8 1/2 oz.) |
| 1 1/2 |
tb |
Soy sauce |
| 2 |
tb |
Wine vinegar |
| 2 |
tb |
Honey |
| 2 |
tb |
Catsup |
| 4 |
|
Boned and skinned chicken breasts |
| 2 |
tb |
Butter |
| 1 |
tb |
Cooking oil |
| 2 |
ts |
Cornstarch |
INSTRUCTIONS
Combine pineapple syrup with soy sauce, vinegar, honey and catsup. Pour
over chicken breast. Cover and refrigerate 1 or 2 hours. Drain, saving
marinade.
Brown chicken in heavy skillet using 1 Tbsp. butter and oil.
Blend cornstarch with marinade and remaining butter. Heat to boiling; pour
over chicken in skillet. Cover tightly; cook slowly about 20 minutes until
tender.
During cooking, baste with pan sauce several times to glaze chicken.
About 5 minutes before chicken is done, add drained pineapple slices to
heat and glaze.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/10/98
Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 21, 1998
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