Tonight I made a fun and fast chicken recipe. I was pretty tuckered out after having a nearly full day of activity...something I've not done for a long time! So I wanted something fast, and this was a winner. I thought maybe some of you would enjoy it as well. It is called Chicken in Silver and is from a little out-of-print chicken book I have. This recipe is for two chicken breasts (two servings), but for more, just multiply. I made three servings tonight.
Make the following sauce in your blender or food processor:
1 tsp. minced ginger
2 small cloves garlic
2 TBS apricot jam
1 tsp. cider vinegar
2 tsp. butter
pinch of crushed red pepper flakes
1/4 tsp dry mustard or mustard seeds
For each serving, take a 12 X 12 piece of foil, place a thick slice of sweet onion in the middle, and place one boneless, skinless chicken breast on the onion. Divide the sauce among your chicken breasts, just spooning it on top. Atop each breast spread several julienne strips of carrot and several snow peas. Then join up all the corners of the foil and seal.
Preheat your oven to 500 degrees (yes, 500 degrees). Put a cookie sheet in the over for the last dew minutes so it will heat up, too. Cook the pouches on the cookie sheet for 15 minutes, then remove from oven and allow to stand for 5 more minutes. Serve with rice or potatoes to soak up the lovely sauce, and a fresh salad.
It was a lovely meal!
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