 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
1/4 cup low-salt soy sauce |
1/2 cup plus 2 tablespoons water |
3 tablespoons fresh lime juice |
2 teaspoons dry sherry |
2 garlic cloves, minced |
1 teaspoon minced peeled fresh gingerroot |
1/4 teaspoon curry powder |
1/4 teaspoon dried thyme, crumbled |
1/4 teaspoon dried oregano, crumbled |
2 skinless boneless whole chicken breasts (about 1 1/4 pounds), halved |
vegetable-oil cooking spray |
1 small onion, sliced thin |
accompaniment: cooked couscous if desired |
Directions:
1. In a ceramic or glass container stir together soy sauce, 1/4 cup water, lime juice, Sherry, garlic, gingerroot, curry powder, thyme, and oregano and add chicken. Marinate chicken, covered and chilled, turning occasionally, at least 1 hour and up to 1 day.
2. Remove chicken from marinade and pat dry with paper towel. Reserve marinade.
3. Coat a large nonstick skillet with cooking spray Heat skillet over moderately high heat until hot but not smoking and cook chicken 1 minutes on each side, or until browned. Transfer chicken to a plate. To skillet add 2 tablespoons water and cook, stirring with a wooden spoon and scraping up brown bits, 30 seconds. Add onion and cook over moderate heat, stirring occasionally, until softened. Add chicken, reserved marinade and remaining 1/4 cup water and simmer, covered basting chicken frequently, 10 minutes, or until chicken is cooked through. Serve chicken over couscous if desired.
4. Each serving about 247 calories and 4 grams fat (17% calories from fat). Nutritional analysis provided by Gourmet
|
|