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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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This recipe is adapted from The Tropical Cookbook and altered a bit to our taste. Ingredients:
4 chicken breasts |
1 small onion (chopped) |
2 teaspoons garlic (minced) |
salt and pepper (to taste) |
1 teaspoon basil |
2 tablespoons ground ginger |
1 1/2 teaspoons worcestershire sauce |
1 dash accent seasoning or 1 dash msg |
3 tablespoons oil |
1 tablespoon margarine |
1 tablespoon flour |
1 chicken bouillon cube |
1/2 cup water |
1/2 cup sherry wine |
Directions:
1. Marinate chicken by placing in a large ziploc bag with onion, garlic, salt, pepper, basil, ginger, accent and worcestershire (shake it around a bit to coat chicken) for 1 hour, refrigerated.
2. I disgard the marinade left in the bag at this time, but it is your preference as to saute it with the chicken and incorporate it into the sauce.
3. Preheat Oven to 350 degrees
4. Saute chicken in oil until golden brown. Remove to baking dish.
5. In skillet, add remaining ingredients. Simmer until it becomes thick and makes a nice sauce.
6. Pour sauce on chicken breasts.
7. Bake for 1 hour.
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