|The 15-Minute Chicken Gourmet|
|by Paulette Mitchell|
The 15-Minute Chicken Cookbook is the newest cookbook by Paulette Mitchell, author of Macmillans best-selling The 15-Minute Vegetarian Gourmet.
Tip: Try breast duck sauce for more results.
1 - 10 of 15 for chicken breast duck sauce
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Brush goose with ... or fork, or breast meat registers 155-160°F ... done, prepare the sauce. Combine egg, ... accompanied by extra sauce for the table.
Preheat oven to ... 4 whole skinless chicken breasts that have been ... Sweet and Sour Sauce (see below). Pour ... stirring occasionally. Makes 6 servings
Heat oil in ... medium heat. Add duck and cook 6-8 ... simmer for 9 minutes or reduced to 1 cup. Stir in orange rind and parsley, serve warm with duck.
Season flour with ... and pepper. Dredge chicken in flour. Pan ... pan: Stir it up and pour over chicken. Crush macadamia nuts and sprinkle over chicken.
Mix together the wine, duck sauce, soy sauce ... of water. Cut chicken into large finger-size ... handful of chicken breast fingers at a ... thickened marinade over them.
Cut chicken into small pieces. ... heated through or crisp- tender, usually 30 seconds to 2 minutes. Combine all items with duck sauce, and heat through.
Chicken with the flavor ... orange juice, soy sauce, vinegar and ... Place the chicken breasts in a large ... breasts with the duck sauce, broil for ... again with duck sauce.
Combine vegetables, soy sauce, garlic, ginger, ... place 1 piece chicken. Spoon 1/12 ... Slice each in three pieces and serve on bed of rice with duck sauce.
Marinate chicken breasts in duck sauce, refrigerate overnight. ... Spoon sauce over chicken. Top with 2 strips crisp bacon each. Serves 2. Can be doubled.
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