2 sticks butter
1/2 c. cider vinegar
1/2 c. ketchup
2 bottles prepared horseradish (9 oz.) Juice of 3 lemons, or 1 c. lemon juice
1/2 tsp. salt
1/2 tbsp. worcestershire sauce
1 tsp. hot pepper sa
u
ce (optional)
In a stainless steel pot, melt butt
e
r slowly.
Add vinegar, ketchup, horseradish, lemon j
u
ice, salt, wor
c
estershire sauce and pepper
sauce.
Simmer, uncovered, for 20 to 25 minutes
to blend flavors.
Use as a basting sauce on chicken.
S
a
uce may be frozen.
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LEMON CHICKEN SAUTE
6 chic
k
en breast halves, boned and skinned
3 tbsp. all-purpose flour
Non-stick
cooking
spray
1/4 c. margarine
1/3 c. teriyaki sauce
3 tbsp. lemon juice
1 tsp. fresh garlic, minced
1/2 tsp. s
u
gar
Rice, coo
k
ed
Roll
c
h
icken in flour to coat.
S
p
ray 1
0
" skillet with non-stick s
p
ray.
Add margarine and melt.
Add chicken breasts.
Cook over medium heat until chicken is lightly browned, about 5 to 7 minutes.
Tu
r
n ch
i
cken, cook until lightly br
o
wned.
Remove chic
k
en and set
aside.
Stir in teriyaki sauce, lemon juice, garlic and sugar.
Return chi
c
ken to pan and simmer 3 minutes.
Tu
r
n
|