 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | breast, bone and skin removed | breast | 1/4 | tablespoon | rosemary, sprigs, fresh | 1/4 | onion | onion, sweet | 1/2 | tablespoon | miso | 1/4 | glass (3.5 fl oz) | white wine | 1/2 | tablespoon | garlic powder | 1 | tablespoon | flour unbleached | 1/4 | teaspoon | salt, to taste | 2 2/3 | dash | pepper, to taste | 1/4 | tablespoon | canola oil | 1/4 | cup (8 fl oz) | water |
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Steps
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Sequence
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Step
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| | 1 | Cut chicken breasts into 1 x 3 inch strips, and dredge in flour, salt, garlic powder and finely chopped rosemary. | | 4 | Mix miso in water. | | 5 | In 10 inch skillet, heat oil. Add chicken. Cook, turning occasionally, until lightly browned on all sides (3 to 4 minutes). Using tongs, remove chicken from skillet. Set aside and keep warm. | | 6 | To same skillet, add onions and garlic. Saute until softened (1 minute). Add wine, miso and water. Mix well. Cook, stirring frequently, until liquid is reduced by 1/2 (3 to 4 minutes). Return chicken to skillet, and cook until sauce is thick and chicken is heated through (2 to 3 minutes). |
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