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    You are in: Home / Recipes / Chicken Breasts With Vinegar Sauce (Guyana -- Caribbean) Recipe
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    Chicken Breasts With Vinegar Sauce (Guyana -- Caribbean)

    Chicken Breasts With Vinegar Sauce (Guyana -- Caribbean). Photo by breezermom

    1/2 Photos of Chicken Breasts With Vinegar Sauce (Guyana -- Caribbean)

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    Sydney Mike's Note:

    This recipe was found on the internet at recipeisland.com.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Season chicken breasts with salt & pepper, to taste.
    2. 2
      Heat a large skillet over medium heat then add oil & butter.
    3. 3
      Add chicken & brown on one side, about 8 minutes, then turn over, reduce the heat & cook, covered, at least 10 minutes. Then remove breasts to a serving platter, & keep warm.
    4. 4
      To the skillet add the chopped onion & cook until transluscent, about 5 minutes, then add the wine vinegar & turn heat to medium-low.
    5. 5
      In a small container mix cornstarch with the tablespoon of water & mix thoroughly before adding it to the skillet, stirring to combine. Continue cooking & stirring until slightly thickened, then pour the onion mixture over the chicken breasts & serve.

    Ratings & Reviews:

    • on March 31, 2011

      55

      I really liked this! Wasn't sure about the type of vinegar, but I used red wine vinegar and loved it. The chicken was super moist. Hard to come by with boneless, skinless breasts! Thanks so much for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 30, 2010

      55

      Wow! I love this sauce! However, I'm a vinegar junkie, so this was near perfect for me. If I was going to serve this to DH, I'd add a little sugar; but for myself- oh, yum! I used red wine vinegar, since the recipe didn't specify color, the result was a gorgeous golden-brown glossy sauce. I also used shallots instead of regular onion, since I had them on hand. Two more (small) changes- I cut the recipe to serve one as I was dining alone- no problem in this case. Second change was that I omitted the vegetable oil- the butter was plenty to keep the chicken from burning, and I'm watching calories so I didn't want to add any more fat than I had to. As I type, I'm licking the last of the sauce off of the plate- a definite keeper. Thanks for posing an outstanding recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 01, 2009

      55

      My sister said this was a 4, I thought it was a 5-star. Therefore, rounding it up gives it a 5*. You must really like vinegar, however, which I do. Otherwise, better add a little sugar! Really easy to prepare and went extremely well with the Bolo Di Mahishi -- Corn Pudding (Curacao -- Caribbean) I, also, made. Thnx for posting, Syd. Made for ZWT5 for RRR

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chicken Breasts With Vinegar Sauce (Guyana -- Caribbean)

    Serving Size: 1 (180 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 282.0
     
    Calories from Fat 161
    57%
    Total Fat 17.9 g
    27%
    Saturated Fat 8.4 g
    42%
    Cholesterol 106.0 mg
    35%
    Sodium 212.1 mg
    8%
    Total Carbohydrate 3.7 g
    1%
    Dietary Fiber 0.3 g
    1%
    Sugars 0.8 g
    3%
    Protein 25.4 g
    50%

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