0 recipes from contoocook and beyond


l tsp. soy sauce mixed with 2 tsps. brown sugar
2 tbsps. white wine vinegar
l-l/2 cups chicken broth
2 tbsps. peanut oil
l lb. whole skinless boneless chicken breasts, halved
l tsp. minced garlic
l onion, minced
l bay leaf
2 tbsps. unsalted butter
In a saucepan combine the soy sauce, vinegar and the broth and boil
the mixture until it is reduced by half. In a skillet heat the oil
over mod-high heat until it is hot but not smoking, in it saute
the chicken, patted dry, until it is browned well, and transfer
the chicken to a plate. In the oil remaining in the skillet cook
the garlic and the onion with the bay leaf and pepper to taste over
mod. heat, stirring, until the onion is softened, add the broth
mixture and the chicken with any juices that have accumulated on the
plate, and simmer the mixture, turning the chicken, until the
chicken is cooked through. Divide the chicken between 2 plates,
stir the butter into the sauce, and cook the sauce, stirring
constantly, until it is thickened slightly. Discard the bay leaf,
season the sauce with s&p, and pour it over the chicken.
Serves 2.

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