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When it's not Passover, you can make this chicken recipe using flour instead of matzoh meal.

Adapted from a recipe by Stefanie Berry.

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Ingredients

measuring cup

Servings: 6

For the chicken

For the sauce

Directions

  • Step 1

    For the chicken: Preheat the oven to 350 degrees.

  • Step 2

    In a large skillet over medium-high heat, heat the margarine and oil.

  • Step 3

    Meanwhile, place the matzoh meal in a shallow bowl. If desired, season the matzoh with garlic salt to taste. Lightly dredge both sides of each chicken breast half in the matzoh, shaking off any excess.

  • Step 4

    Place the prepared chicken in the skillet, being careful not to crowd the pieces (may have to cook the chicken in batches). Cook the chicken until golden brown on both sides but not quite cooked through, about 4 minutes per side. Transfer the chicken to a large shallow baking dish.

  • Step 5

    For the sauce: In a medium saucepan over low heat, melt the margarine. Add the sherry, soy sauce, lemon juice and ginger, increase the heat to medium-high and, stirring constantly, bring the mixture to a boil. Pour the sauce over the chicken.

  • Step 6

    Bake uncovered for about 30 minutes, until tender and cooked through, spooning the sauce over the chicken occasionally.

  • Step 7

    Transfer the chicken to a platter, spoon some of the sauce over the chicken and pass the remaining sauce on the side.

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    Nutritional Facts

    Per serving

    • Calories

      317

    • Fat

      12 g

    • Saturated Fat

      5 g

    • Carbohydrates

      8 g

    • Sodium

      272 mg

    • Cholesterol

      107 mg

    • Protein

      36 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from a recipe by Stefanie Berry.

    Tested by Stefanie Berry.

    Published April 11, 2000

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