Oriental balsamic ginger chicken

Yield: 2 servings

Measure Ingredient
½ cup Balsamic vinegar
¼ cup Light brown sugar; (packed)
½ tablespoon Chopped fresh ginger
¾ pounds Boneless skinless chicken breasts
\N \N Salt
\N \N Freshly ground black pepper
1 teaspoon Cornstarch
1 tablespoon Cold water

Mix vinegar, brown sugar and ginger. Remove fat from chicken; poke several holes in the meat. Marinate chicken in vinegar mixture for 15 minutes, turning once. Heat a nonstick skillet just large enough to hold the chicken in one layer. Remove chicken from marinade; reserve liquid. Brown chicken for 2 minutes on each side. Add remaining marinade to the pan; cook 4 to 5 minutes or until chicken is done. Remove chicken to a serving plate. Add salt and pepper to taste to sauce remaining in pan. Mix cornstarch in cold water. Add to sauce; bring to a simmer to thicken. Spoon sauce over chicken. Yield: 2 servings.

Recipe Source: St. Louis Post-Dispatch - 12-14-1998 Formatted for MasterCook by Susan Wolfe - swolfe1@...

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