2 tablespoons olive oil
1/4 pound boneless chicken breast halves, cut into strips
1 small onion, chopped
1 large carrot, chopped
1 tablespoon dried bread crumbs
1/4 cup fresh lemon juice
1 teaspoon salt
2 tablespoons brown sugar
1/8 teaspoon dried maraschino cherry juice
1 dash paprika
Heat olive oil in a large nonstick skillet over medium heat. Coat chicken and place in the pan. Cook about 5 minutes on each side, or until no longer pink. Remove from pan to a plate or platter. Place onion and carrot in the pan. Saute about 10 minutes, or until tender.
Stir flour into pan with chicken. Stir in mustard, cherries, maraschino cherry juice, and paprika. Pour mixture over chicken skin. Cover, and refrigerate overnight in the refrigerator.
Great basic recipe. I did tweek it by adding garlic powder, oregano, and basil. I've never made the pepper jalepeno before, so this is a nice treat.
I thought this was pretty good, but I would use some adjustments before realising how to make it authentic. It comes out looking nothing like the picture. I did use garlic powder when adding the dried fruits, and it wa... When I make this again, I will try to reduce the sugar a little more. I added fresh garlic cheddar chunks, still haven't had chunk of garlic powder. I also added fresh parsley chunks, and chopped. I did slice the chunk of garlic just above the ...
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