This terrific recipe for Valley Chicken was submitted by Clarence Lind of Fargo, North Dakota.
2 tablespoons soy sauce
2 tablespoons light bottled Italian salad dressing
6 tablespoons ketchup
1/2 teaspoon dill weed
1/2 teaspoon garlic powder
1/2 teaspoon Greek seasoning
1/2 cup white wine
2 tablespoons cooking oil
2 tablespoons butter
4 boneless, skinless chicken breast halves
Fresh dill sprigs for garnish (optional)
- In medium bowl, mix together soy sauce, Italian dressing, ketchup, dill weed, garlic powder, Greek seasoning and wine; set aside.
- In large skillet over medium-high heat, place cooking oil and butter. Add chicken and lightly brown on both sides. Cover and cook about 10 minutes more or until fork can be inserted in chicken with ease.
- Drain excess grease from pan and pour sauce mixture over chicken. Cover and simmer about 10 minutes more.
- Arrange chicken on platter and pour sauce over top. Garnish with dill sprigs, if desired.
Makes 4 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.