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Chicken Marinade Recipe

Ingredients

1 tablespoon vegetable oil

1/3 cup chopped onion

1 cup chopped celery

2 teaspoons paprika

3 cloves garlic, minced

8 skinless, boneless chicken breast halves

2 tablespoons chopped fresh parsley

1 1/2 cups chicken broth

5 tablespoons olive oil, divided

2 teaspoons cornstarch

1 tablespoon white wine vinegar

salt and pepper to taste

Directions

Heat oil in a large skillet over medium heat. Stir in onion and celery. Saute until translucent. Stir in paprika. Stir in garlic and cook for about 5 minutes. Pour chicken stock into skillet.

Mix broth and olive oil into skillet. Add 2 tablespoons of olive oil and deglaze with water. Stirring constantly, cook over medium heat until thickened. Add wine vinegar and salt and pepper. Bring to a boil, stirring constantly. Continue to stir and cook for about 5 minutes.

Slowly stir cornstarch mixture into chicken broth mixture. Allow heat to come to a boil. Add chicken sauce and 1/2 cup water. Simmer until heated through, about 5 minutes.