Yield: 1 Servings
|4||Skinless; boneless chicken breast halves|
|¾ cup||Dry white wine or chicken broth|
|¼ cup||Fresh lemon juice|
|2 tablespoons||Minced green onion|
|1 tablespoon||Soy sauce|
|1||Clove garlic; minced|
|¼ teaspoon||Ground ginger|
Place chicken in a large self-sealing plastic bag set in a large bowl.. To prepare marinade, in a small bowl, combine wine, lemon, onion, soy sauce, garlic and ginger. Reserve 1/2c of marinade. Pour remainder over chicken.
Close bag, pressing out any air. Refrigerate for 30 minutes. Spray a lg.
skillet with cooking spray. Add chicken to skillet. Discard marinade in bag. Cook over med. heat, turning once, until golden, about 7 minutes. Add reserved marinade to skillet; bring to a boil; reduce heat to low.
Cook, covered, until chicken is no longer pink, about 20 minutes. Cut chicken into thin slices. Arrange on serving plates; cover with foil to keep warm. Bring marinade to boil again. In a small bowl, combine cornstarch and water. Add mixture to skillet; cook until thickened, about 1 minute. Spoon over chicken.
Posted to recipelu-digest Volume 01 Number 574 by Abtaxel <Abtaxel@...> on Jan 22, 1998