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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 4 |
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To complete your meal pour the pan drippings over mashed potatoes and serve with steamed green beans. Ingredients:
1 cup dry white wine or 1 cup chicken broth |
2 tablespoons packed brown sugar |
1 tablespoon finely chopped onion |
2 tablespoons soy sauce |
1 tablespoon chopped fresh tarragon or 1 1/2 teaspoons dried tarragon leaves |
4 boneless skinless chicken breast halves (about 1 pound) |
Directions:
1. Mix all ingredients except chicken in rectangular baking dish, 11x7x1-1/2 inches.
2. Add chicken, turn several times to coat.
3. Cover and refrigerate 1 hour, turning once.
4. Heat oven to 350.
5. Bake chicken in marinade uncovered about 1-1/4 hours, brushing chicken with marmalade after about 30 minutes, until juice of chicken is no longer pink, when centers of thickest pieces are cut.
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