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CHICKEN BREAST WITH HONEY -WINE SAUCE
1 c. dry white wine
4 tbsp. soy sauce
1/4 tsp. garlic powder
4 chic
k
e
n breasts, skinned, b
o
ned and cut into pieces
4 tbsp. veg. oil
1/2 c. honey
1/2 c. flour
1 tsp. salt
1/2 tsp. pepper
In a large bowl, mix the w
i
ne, soy sauce and garlic powder.
Add the
c
h
ic
k
e
n pieces, stir to coat, and marin
a
te f
o
r 1 hour in the refrigerator.
Drain chicken, reserving marinade.
In a s
h
allow dish, mix the flour, salt and pepper.
Lightly dredge chic
k
e
n, one pie
c
e at a time, in the flour.
In a large frying pan, heat the oil until moderately hot.
Add chicken and cook, turning, until brown on all sides.
Add honey to reserved m
a
rinade and pour over
chicken.
Cover and s
i
mmer for about
15 to 20 minutes or until tender. Transfer chicken to serving platter a
n
d spoon sauce over it.
Serve over buttered noodles.
Serves 4.
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CHICKEN CASSE
RO
LE
2 c. chicken, cooked and cut into small pieces
1/4 lb. egg
noodles
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