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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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