This recipe was originally a recipe from another family member, but one night I added some ingredients I had on hand. Everyone really enjoyed it.—Lucille M. Gendron, Pelham, New Hampshire
- 4 boneless skinless chicken breast halves (4 ounces each)
- 2 tablespoons butter
- 1 cup teriyaki sauce
- 1/2 cup water
- 1/2 cup orange marmalade
- 1/2 to 1 teaspoon minced garlic
- In a large skillet, brown chicken on both sides in butter.
- Combine the teriyaki sauce, water, marmalade and garlic; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until a thermometer reads 170°. Yield: 4 servings.
Originally published as Asian Chicken in Quick Cooking July/August 2005, p9
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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