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Teriyaki Chicken is today's recipe from NYC Chef Dr. Delicious.
Chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Meats, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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1/4 cup dry sherry
1/4 cup soy sauce
2 tablespoons honey
1 medium garlic clove, chopped
4 skinless, boneless chicken breast halves (about 1 pound)
1 1/2 tablespoons vegetable oil
In a medium bowl, whisk the sherry, soy sauce, honey and garlic. Add the chicken, turning to coat, and set aside to marinate for 30 minutes. Heat a large heavy skillet over high heat until very hot, about 2 minutes. Meanwhile, remove the chicken from the marinade, shake off any excess marinade and discard any bits of garlic. Add the oil to the skillet and tilt the pan to coat evenly. Reduce the heat to moderately high. Place the chicken in the skillet with the small fillet of the breast halves pushed to the side so that as much of the meat's surface as possible is exposed to direct heat. Cook, turning once, until browned, 6 to 7 minutes. Transfer to platter to serve. Makes 4 servings.
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