Difference between revisions of "Quick Coriander Chicken Breasts"
RealRecipes (talk | contribs) m (1 revision) |
RealRecipes (talk | contribs) m (Text replace - "Category:American Recipes" to "Category:American cuisine") |
||
| Line 21: | Line 21: | ||
# 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:Quick and Easy Main Dishes]] | [[Category:Quick and Easy Main Dishes]] | ||
[[Category:Red wine vinegar Recipes]] | [[Category:Red wine vinegar Recipes]] | ||
[[Category:Brown sugar Recipes]] | [[Category:Brown sugar Recipes]] | ||
[[Category:Chicken Recipes]] | [[Category:Chicken Recipes]] | ||
Revision as of 07:14, 6 April 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
Directions
- 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.
