Yield: 2 Servings
|¼ cup||Soy sauce|
|¼ cup||Medium-dry sherry|
|2 tablespoons||Firmly packed brown sugar|
|2 larges||Garlic cloves, minced|
|1 tablespoon||Grated peeled fresh gingerroot|
|1||Whole boneless skinless chicken breast (about 3/4 pound), halved|
|1 tablespoon||Vegetable oil|
ACCOMPANIMENT IF DESIRED
In a small bowl combine soy sauce, Sherry, brown sugar, garlic, gingerroot, and salt and pepper to taste and stir until sugar is dissolved. Gently pound chicken between 2 sheets of plastic wrap until about ¼ inch thick.
In a large sealable plastic bag marinate chicken in soy sauce mixture, turning occasionally, 25 minutes.
In a heavy skillet heat oil over moderate heat until hot but not smoking.
Remove chicken from marinade, letting excess drip off and reserving marinade, and cook until browned and cooked through, 3 to 4 minutes on each side. Transfer chicken to a plate and keep warm. Pour reserved marinade through a sieve into skillet and boil until reduced to about 2 tablespoons.
Drizzle chicken with sauce and serve with sesame vegetables. Serves 2 Typed in MMFormat by cjhartlin@... Source: The Best of Gourmet Posted to MM-Recipes Digest V4 #8 by "Cindy Hartlin" <cjhartlin@...> on Feb 16, 1999