Prep 15 mins
Cook 1 min
This recipe is adapted from The Tropical Cookbook and altered a bit to our taste.
- 4 chicken breasts
- 1 small onion (chopped)
- 2 teaspoons garlic (minced)
- salt and pepper (to taste)
- 1 teaspoon basil
- 2 tablespoons ground ginger
- 1 1⁄2 teaspoons Worcestershire sauce
- 1 dash Accent seasoning or 1 dash msg
- 3 tablespoons oil
- 1 tablespoon margarine
- 1 tablespoon flour
- 1 chicken bouillon cube
- 1⁄2 cup water
- 1⁄2 cup sherry wine
- Marinate chicken by placing in a large ziploc bag with onion, garlic, salt, pepper, basil, ginger, accent and worcestershire (shake it around a bit to coat chicken) for 1 hour, refrigerated.
- I disgard the marinade left in the bag at this time, but it is your preference as to saute it with the chicken and incorporate it into the sauce.
- Preheat Oven to 350 degrees
- Saute chicken in oil until golden brown. Remove to baking dish.
- In skillet, add remaining ingredients. Simmer until it becomes thick and makes a nice sauce.
- Pour sauce on chicken breasts.
- Bake for 1 hour.
Great Quick Recipe!! I added a finely diced chile to the marinade to add some heat. I also used chicken broth instead of water, like many other readers suggested.
Jammin! For a real Caribbean feel I wanted grilled so I marinated the chicken added all the ingredients except for the flour, bouillon and water for 4 hours. Removed the marinade and added to a pot along with the chicken broth in place of the water and cube mixed with the flour till smooth. Cooked till thick and smooth for 10 minutes. Thanks! Made for ZWT5
Just loved this one as the pairing of ginger, basil and onions worked so well together. I made this into a low fat dish by sauteeing the chicken cutlets in just 1 tablespoon of chili oil. Baked my chicken in the sauce with the onion but skipping the the flour or magarine. Once it was done reduced the sauce on the stove top and thickened it with a bit of arrowroot. The result was a rich onion brown sauce with ginger and basil accents that were just delicious. This multi-step process made me think it might be easier to just simmer the chicken on the stove top which would save both a step and an extra pan. Nonetheless, the flavor was just wonderful.