4 whole chicken breasts, boneless skinless
1/4 honeydew melon
1/4 cantaloupe
2 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup sake or Riesling wine
1/4 cup chicken broth
1 teaspoon freshly grated ginger
2 teaspoons cornstarch
1/4 cup rice wine vinegar
1 tablespoon honey
1 tablespoon butter
1 tablespoon chopped parsley
Servings: 8
Cut each chicken breast in half and slightly flatten with hand. Peel melons and slice into thin strips (or cut into melon balls). Place vegetable oil in large fry pan over medium heat. Sprinkle chicken with salt and pepper and add to pan; sauté about 5 minutes on each side until golden brown. Add sake (or wine), chicken broth and ginger; simmer for several minutes. Dissolve cornstarch in rice wine vinegar. Remove chicken to serving platter. To fry pan, add vinegar mixture, honey and melons, stirring gently. Add butter and parsley and dribble sauce over chicken.
1/4 honeydew melon
1/4 cantaloupe
2 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup sake or Riesling wine
1/4 cup chicken broth
1 teaspoon freshly grated ginger
2 teaspoons cornstarch
1/4 cup rice wine vinegar
1 tablespoon honey
1 tablespoon butter
1 tablespoon chopped parsley
Servings: 8
Cut each chicken breast in half and slightly flatten with hand. Peel melons and slice into thin strips (or cut into melon balls). Place vegetable oil in large fry pan over medium heat. Sprinkle chicken with salt and pepper and add to pan; sauté about 5 minutes on each side until golden brown. Add sake (or wine), chicken broth and ginger; simmer for several minutes. Dissolve cornstarch in rice wine vinegar. Remove chicken to serving platter. To fry pan, add vinegar mixture, honey and melons, stirring gently. Add butter and parsley and dribble sauce over chicken.
