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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)

    Average Rating:

    3 Total Reviews

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    • on March 31, 2011

      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.

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    • on March 30, 2010

      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!

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    • on June 01, 2009

      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

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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
    Total Fat 17.9 g
    Saturated Fat 8.4 g
    Cholesterol 106.0 mg
    Sodium 212.1 mg
    Total Carbohydrate 3.7 g
    Dietary Fiber 0.3 g
    Sugars 0.8 g
    Protein 25.4 g


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