Yield: 4 Servings
|4||Chicken breast; no skin, no bone, R-T-C|
|½ large||Onion; sliced|
|2 tablespoons||Cooking oil|
|1 cup||Peanut butter; chunky|
|1 can||Chicken broth|
|½ teaspoon||Garlic powder|
|1 teaspoon||Dry mustard|
Heat oil in skillet. Saute onions. Add chicken and brown on both sides.
Transfer chicken to heat proof dish and put in 300" oven. Deglaze skillet with sherry. Add remaining ingredients and reduce to desired thickness.
Arrange chicken on platter and cover with sauce.
NOTES : Created on the spur of the moment, and my family loves it!!! Recipe by: Eric Poling
Posted to TNT Recipes Digest by Eric Poling <epoling@...> on Mar 28, 1998