Friday, February 20, 2009

Food Friday: Tangy Chicken

It doesn't get much easier than this for a quick dinner. I usually use boneless, skinless chicken because that is what I have on hand - it also takes a little less time to cook.

Tangy Chicken

2 to 2 1/2 lbs broiler fryer pieces
2 Tbsp butter or margarine
1/2 cup Heinz 57 Steak Sauce (Wal-Mart brand works great)
1/2 cup water

Brown chicken in skillet with butter (I've used olive oil to make it healthier). Combine steak sauce and water, pour over chicken. Cover, simmer 30-40 minutes or until chicken is tender; basting occasionally. Remove cover last 10 minutes of cooking. Skim excess fat from sauce. Spoon over chicken. Serves 4.


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