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


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