1/4 tsp. d r ied tarra g on

1/2 c. half and half

Salt and freshly ground black pepper

to taste

 

 

2-4 Servings.   Dredge chicken breasts in flour and brown in 2 tablespoons butter.   Remove chicken to warm p l atter.   Add rema i ning 2 tablespoons butter and saute mushrooms.   Sprinkle mushrooms w ith 2 tablespoons flour, blend w e ll.   Gradually add chicken broth, then tarragon, cook until thickened. Slowly add half and half, and season with salt and pepper.   Ret u rn chic k e n to

pan and heat through.   Sauce should be on l y slightly thick.

 

 

----------------------- - --------------------- - --------------------- - ------------------

------------------- - ----------------

 

 

TERIYAKI CHICKEN

 

 

 

1 chicken, cut up or 2 lbs. teriy a ki beef or top sirloin steak sliced thin

2 tsp. grated fresh g inger

1 clove garlic, chopped fine

1 medium o nion, chopped

1/3 c. soy sauce

1/4 c. sugar

1/4 c. sake

 

 

--QUICK TERIYAKI MARINADE:--

 

 

1 c. soy sauce

1 1/2 - 1 1/4 c. brown sugar

1 tsp. oys t er sauce

1 tsp. mirin (sweet rice wine)

1 clove ch o pped garlic

Grated fresh ginger


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