| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Chinese, Chicken |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Chicken breasts, split, with skin |
| 6 |
|
Ripe purple plums, pitted and thinly sliced |
| 1 |
|
Onion, halved and thinly sliced |
| 1 |
|
Clove garlic, minced |
| 3 |
tb |
Water |
| 2 |
tb |
Lemon juice |
| 2 |
tb |
Light soy sauce |
| 1/2 |
ts |
Liquid sugar substitute |
| 1 |
ts |
Hunan Blend |
INSTRUCTIONS
Brown chicken, skin side down, in an ungreased non-stick skillet or chicken
fryer. Drain and discard chicken fat. Blot chicken with paper towel,
remove skin, and return to the pan, skin side up. Add remaining ingredients
except the low calorie sweetener. Cover and simmer, stirring occasionally,
until chicken is tender 40-45 minutes. Uncover and continue simmering
until sauce is thick. Add low calorie sweetener only after cooking is
complete and skillet has been removed from heat. Serves: 4
Source: Skinny Spices by Erica Levy Klein
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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