Chinese-Style Chicken

Recipe Ingredients

4		Boneless skinless chicken breast halves
2 tablespoons	30ml	Oriental sesame oil
1		Garlic clove - minced
1 teaspoon	5ml	Chinese 5-spice powder
1/2 cup	118ml	Chicken broth - mixed with
1 tablespoon	15ml	Hoisin sauce - and also
2 tablespoons	30ml	Soy sauce
2 tablespoons	30ml	Chilled unsalted butter
1 tablespoon	15ml	Scallion - thinly sliced (small)
		Chopped fresh cilantro
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Separate the tenderloins from the breasts. Between sheets of plastic wrap, pound the thicker side of the breast to make it more even in thickness. Season the chicken with salt. Heat the sesame oil in a large skillet over moderate heat. Add the chicken breasts and tenderloins. Saute for about 4 to 5 minutes. You'll know to turn the chicken over when the top looks opaque (tenderloins may take only 2 to 3 minutes per side.) Saute on the other side 4 to 5 minutes or until the interior is cooked through.

Remove the chicken to a plate. Deglaze the pan with the garlic and Chinese 5-spice powder and add the broth and Hoisin mixture. Boil down, covered, until thick and glossy. Remove the skillet from the heat and whisk in the butter. Spoon the sauce over the chicken and sprinkle the scallions and cilantro on top.

This recipe yields 4 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6601 broadcast 01-02-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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