Sweet and Sour Garlic Chicken Breasts
- 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
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
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
