Ingredients
- 3 chkn breasts
- 1 bell pepper (red)
- 1 clove garlic
- 1 onion
- 1/2 dice
- 1/4 dic
- 240 ml catsup
- 240 ml chicken stock
- 100 gr celery
- 60 ml lime juice (fresh)
- 45 ml soy sauce
- 40 gr brown sugar packed
- 32 gr carrots (shredded)
- 30 ml vinegar (white)
- 16 ml dijon mustard
- 5 gr butter
- 1 gr salt
Sweat the carrots in butter 5 minutes; then add the celery, onion, red pepper and garlic; meanwhile, in a medium saucepan, mix soy sauce, chicken stock and vinegar; whisk in catsup, Dijon mustard, brown sugar and salt; heat to simmer, dissolving sugar, and cook 10 minutes; add vegetables and heat through remove from heat and stir in lime juice. Sear chicken on both sides and place in shallow pan; pour marinade over; let marinate for at least 30 minutes, turning occasionally and basting. Pour off marinade into saucepan; heat to boiling; grill chicken, basting until done; reduce sauce to half volume; serve over chicken. Serve with Potato / Apple Salad. Yield 6 servings. From Chuck Ozburn.
