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Luau chicken
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| Artist: |
_ |
| Categories: |
Chicken, Meats, Poultry |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 3
| large | Chicken breast, whole | | | -boned, cut in half | | | Salt pepper and paprika to | | | -taste | | 1 1/2
| cup | Water | | 5
| | Chicken bullion cubes | | 3
| tbsp | Sauterne wine | | 1
| tsp | Ginger, fresh ground | | 1/8
| tsp | White pepper | | 1 1/2
| tbsp | Cornstarch | | 1 1/2
| tbsp | -water | | 1/8
| tsp | Yellow food colouring | | 2
| tbsp | Butter fried almond slices |
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Procedures:
| 1 | Place chicken breasts in buttered oven pan. | | 2 | Sprinkle with salt, pepper and paprika to taste. | | 3 | Bake 350 deg for 30-35 minutes or until tender, when pierced with a knife. | | 4 | Meanwhile, combine 1 ?cups water, boullion cubes, wine, ginger and pepper in a saucepan and bring to a boil. | | 5 | Mix cornstarch with 1 ?tablespoons water. | | 6 | Stir into hot liquid and boil, stirring constantly until thickened and clear. | | 7 | Stir in yellow food colouring. | | 8 | Serve over baked chicken. | | 9 | Top with almond slices. |
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