1 Pound Chicken Breasts, trimmed and defatted.
3 oz. Uncle Mike¬s Teriyaki Sauce or Marinade
As needed Cooking Spray
1/4 Cup Diced Onion
1/2 Cup Diced Apple, Skin removed.
2 oz. Red Wine
1 Pkg. Brown Gravy mix. (or 8. oz. Demi-glace)
1 oz. Uncle Mike¬s Teriyaki Sauce Marinade

Marinate the chicken breasts in the three ounces of Teriyaki marinade.
Grill, broil, or sear the chicken, remove from pan.
In the same pan, add onions and sauté until tender.
Add apples and continue to sauté for one minute.
Deglaze pan with red wine.
Add packaged gravy mix and water required. (Usually 1 cup)
Bring to boil and simmer.
Finish cooking chicken until it reached desired or recommended internal temperature.

Chefs Notes:

Use your favorite Teriyaki marinade or sauce. I prefer Uncle Mike¬s Teryaki Sauce.
When sautéing onions, add a little more cooking spray and/or water if they start to stick.
After you dice apple, put into cold water and lemon juice to keep from turning brown.

McCormick¬s or Knorr Brown Gravy mixes are the best I have found (and have a small amount of fat per serving. You may substitute demi-glace or reduced veal stock if you have the time and resources.

Omit Teriyaki if you do not like the flavor.

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