INSTEAD OF OVEN FRY?:

LYNNE'S SPICY-SWEET CHICKEN SAUTE (Lynne Rossetto Kasper, MPR: Splendid Table)

Serves 4 to 6

1/2 cup Chinese Hoisin sauce
3 tablespoons Chinese or Japanese soy sauce
1/4 cup honey
1/3 cup EACH dry white wine and rice or cider vinegar
8 large cloves garlic
1 fresh jalapeno chile, seeded (if you like it hot, leave in the seeds)
6 boneless, skinless chicken breasts, rinsed and patted dry (organically raised, if possible)
Canola or safflower oil (cold-pressed organic, if possible)

1. In a blender or food processor puree together all ingredients except the chicken and oil. Combine marinade with chicken in a large zipper-top plastic bag and refrigerate up to 2 days.

2. Lightly film a large heavy skillet with oil and set over medium-high heat until shimmering but not smoking. Add chicken, and brown quickly on both sides. Turn heat to medium-low, and cook about 6 minutes per side, or until firm when pressed. Serve hot or warm.

Posted by Orrin Judd at February 4, 2003 4:04 PM