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Tangy Alsace Chicken |
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Serves: 6 Print this Recipe3 chicken breasts boned, skinned and halved 1/4 teaspoon black pepper All-purpose flour 3 garlic medium, unpeeled 3 tablespoons butter or margarine 1/4 cup water 1 tablespoon red wine vinegar 1 cup water 2 tablespoons tomato paste 1 tablespoon cornstarch 1 tablespoon red wine vinegar 2 teaspoons chicken bouillon Hot buttered noodles Sprinkle chicken with pepper and coat lightly with flour. In a 10-inch skillet over medium heat, brown chicken with garlic in butter or margarine for 2 to 3 minutes on each side or until golden brown. Add water and vinegar; cover and simmer for 5 minutes or until chicken is no longer pink in the center. Remove chicken from liquid; set aside. Crush garlic, discard skin and mash softened garlic into liquid. In a small bowl, stir water, tomato paste, cornstarch, vinegar and bouillon until smooth. Pour into skillet and bring to a boil, stirring constantly. Boil for 1 minute or until slightly thickened. Return chicken breasts and anyaccumulated liquid to skillet and heat through in sauce. Serve chicken and sauce over a bed of noodles. Tangy Alsace Chicken comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Charleston Chicken Cheesy Garden Casserole Chicken And Vegetables Supreme Chicken Milanese Chinese Hens With Orange Rice Chutney Pork Chops Creole Fish Energy-Saving Roast Maria's Beef Stew Pork Saté Rack Of Lamb Reuben Meat Loaf Roast Pork Tenderloins With Apple Stuffing Runzas Salmon Crepes Salmon Steaks With Green Beans Almondine Saturday Night Stir-Fry Sausage And Hot Potato Salad Skillet Mostaccioli Spicy Beef Bake Stuffed Luncheon Lettuce Swedish-Style Pot Roast Tamale Corn Bread Pie Tangy Alsace Chicken Turkey Tonnato |
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