Difference between revisions of "Quick Coriander Chicken Breasts"
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* 1 tablespoon [[olive oil]] | * 1 tablespoon [[olive oil]] | ||
| − | == | + | == Procedures == |
# Combine soy sauce, coriander, [[vinegar]], [[brown sugar]], [[garlic]], [[pepper]] and [[poultry seasoning]] in large bowl. | # Combine soy sauce, coriander, [[vinegar]], [[brown sugar]], [[garlic]], [[pepper]] and [[poultry seasoning]] in large bowl. | ||
# Add [[chicken]], turning to coat. | # Add [[chicken]], turning to coat. | ||
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# Cook about 7 minutes more or until [[chicken]] is no longer pink in center. | # Cook about 7 minutes more or until [[chicken]] is no longer pink in center. | ||
| − | [[Category:American | + | [[Category:American cuisine]] |
| − | [[Category: | + | [[Category:North American cuisine]] |
[[Category:Red wine vinegar Recipes]] | [[Category:Red wine vinegar Recipes]] | ||
[[Category:Brown sugar Recipes]] | [[Category:Brown sugar Recipes]] | ||
[[Category:Chicken Recipes]] | [[Category:Chicken Recipes]] | ||
Latest revision as of 17:12, 29 June 2012
Description
Makes 6 servings
Ingredients
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon ground coriander
- 1 tablespoon red wine vinegar
- 1 teaspoon brown sugar
- 2 cloves garlic, minced
- ½ teaspoon ground black pepper
- ¼ teaspoon poultry seasoning
- 4 boneless, skinless chicken breast halves (about 1½ pounds)
- 1 tablespoon olive oil
Procedures
- Combine soy sauce, coriander, vinegar, brown sugar, garlic, pepper and poultry seasoning in large bowl.
- Add chicken, turning to coat.
- Heat oil in large skillet over medium heat until hot.
- Add chicken; cook 7 minutes.
- Turn chicken over; pour any remaining sauce mixture over chicken.
- Cook about 7 minutes more or until chicken is no longer pink in center.
