| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | American | American | 1 | Servings |
INGREDIENTS
| 1 | Chicken breast halves | |
| Without skin | ||
| 2 | tb | Lemon juice |
| 2 | tb | Margarine/butter blend |
| 2 | tb | Water |
| 2 | Garlic cloves — minced | |
| 1/4 | ts | Pepper, flakes, hot |
| 2 | tb | Honey |
INSTRUCTIONS
Simmer all, except the chicken, in a saute pan until it is liquid. Add the chicken and turn the temperature up to medium-high. Continuously ladel the sauce over the chicken until it is cooked and the sauce is golden brown. If the glaze is carmelizing too fast, add a bit of water to mellow it out. For each additional chicken breast, double the ingredients. Recipe By : Chuck Rippel 72571,1046 From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43 ~0800 ( File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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