Title: Oriental Balsamic Ginger Chicken
Categories: Post2
Yield: 2 servings

1/2 c Balsamic vinegar
1/4 c Light brown sugar; (packed)
1/2 tb Chopped fresh ginger
3/4 lb Boneless skinless chicken
-breasts
Salt
Freshly ground black pepper
1 ts Cornstarch
1 tb Cold water

Mix vinegar, brown sugar and ginger. Remove fat from chicken; poke several
holes in the meat. Marinate chicken in vinegar mixture for 15 minutes,
turning once. Heat a nonstick skillet just large enough to hold the chicken
in one layer. Remove chicken from marinade; reserve liquid. Brown chicken
for 2 minutes on each side. Add remaining marinade to the pan; cook 4 to 5
minutes or until chicken is done. Remove chicken to a serving plate. Add
salt and pepper to taste to sauce remaining in pan. Mix cornstarch in cold
water. Add to sauce; bring to a simmer to thicken. Spoon sauce over
chicken. Yield: 2 servings.

Recipe Source: St. Louis Post-Dispatch - 12-14-1998

Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net

Converted by MM_Buster v2.0l.