Archive for » October 18th, 2008«
This is a very quick and easy recipe to make with a wonderful end result, there is nothing better than a simple recipe that takes no time st all to make. I served mine over stir-fried vegetables, it would also be nice over noodles and rice. I also doubled the sauce as we love sauce and I also added chili flakes to the sauce at the end to give it a bit of a kick and it was excellent. If you want view other photos or read other reviews of this recipe please click here.
Ingredients
4 Boneless skinless chicken breasts
1 Tablespoon butter or olive oil
1 Clove garlic, crushed (I added 3)
1/4 Cup dry sherry
1/4 Cup liquid honey
1 Tablespoon fresh lemon juice
1/4-1/2 Teaspoon salt, to taste (I omitted this)
3 green onions, cut into strips
2 carrots, julienned (I usually use 3)
Note: I doubled the sauce and also added about a teaspoon of chili flakes at t
he end. I also cut the green onions into thin slices and used them to sprinkle over the top as a garnish at the end rather than cooking them in the sauce.
Method
1. In pan over medium heat saute chicken in butter or oil.
2. Add minced garlic stir in carefully, saute lightly.
3. Stir in sherry, honey, lemon juice and salt.
4. Simmer covered about 20 minutes or until tender and no pink showing.
5. Add vegetables, cook to tender crisp or as you prefer.
6. Place chicken on platter, arrange vegetables around chicken, spoon sauce over chicken.
7. If you wish a thicker sauce boil sauce a few extra minutes.
All photos taken by me unless otherwise stated.
This is a wonderfully easy recipe to make it is full of flavour the meat is so tender and it fills the house with a gorgeous smell while cooking. I made this for the swap I am in this month and it was so good. I really couldn’t believe you get something so tasty with such simple and so little ingredients. I cut back on the meat weight as I was only making for 4 but followed the other ingredients as stated. I served mine with corn on the cob, stuffing balls, roast pumpkin and mashed parsnip rounds, the gravy at the end is o good poured over everything. If you would like to see more photos or read more reviews of this recipe please click here.
Ingredients
4lbs Boneless sirloin tip roast
1/2 Cup all-purpose flour, divided
1 (1 1/4 ounce) Envelope onion soup mix
1 (1 1/4 ounce) Envelope brown gravy mix
2 cups water
Method
1. Rub roast with 1/4 cup flour. I browned my meat all over at this stage in a pan just my preference.
2. Put roast in crock pot.
3.In a bowl, combine soup and gravy mixes and remaining flour.
4. Stir in water until blended.
5. Pour over roast.
6. Cover and cook on low for 6-8 hours or until meat is tender.
All photos taken by me unless otherwise stated.
