Glazed Chicken Breasts
|Olive oil||50 Milliliter (3 Tablespoon)|
|Garlic||1 Clove (5 gm), unpeeled, cut in two|
|Sugar||2 Teaspoon (10 Milliliter)|
|Chicken breasts||2 , cut in two|
|Red wine vinegar||2 Teaspoon (10 Milliliter)|
|Wine vinegar||1 Tablespoon (Japanese Or White Variety, 15 Milliliter)|
|Dijon mustard||2 Teaspoon (10 Milliliter)|
|White wine/White vermouth||60 Milliliter (1/4 Cup)|
|Tomato||50 Milliliter (3 Tablespoon)|
|Butter||1 Teaspoon (5 Milliliter)|
€¢ Cut the tomatoes in four.
€¢ Heat the oil in microwave-safe baking dish 1 minute at HIGH.
€¢ Add the unpeeled garlic, stir in the oil and brown lightiy 2 minutes at HIGH. Stir. Add the tomatoes and sugar, microwave 5 minutes at HIGH.
€¢ Stir well and microwave at HIGH 4 or 5 minutes or until the tomatoes have lost most of their juice and have a somewhat creamy texture. Put through a fine sieve.
€¢ Cut each breast in two so you have four pieces.
€¢ Preheat a browning dish 6 minutes at HIGH.
€¢ Sprinkle each piece of chicken with salt, pepper and paprika.
€¢ Without removing the hot dish from the oven, place the chicken pieces in it skin-side down. Brown 5 minutes at HIGH.
€¢ Turn the chicken. Pour the red wine vinegar and Japanese or white wine vinegar on top. Microwave
4 minutes at HIGH.
€¢ In the meantime, mix together the Dijon mustard, white wine or vermouth and tomato coulis. Set chicken on a hot serving dish.
€¢ Add the above mustard mixture to the juice in the baking dish. Mix well. Microwave 3 minutes at HIGH, stir.
€¢ Add the butter and mix thoroughly. Pour over the chicken.
€¢ If the chicken has cooled, it is easy to reheat by placing the serving dish in the microwave 3 to 5 minutes at MEDIUM.