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CHICKEN POR SISTERS
Chile-Heads Internet News Group

Marinate the chicken for 24 hours in the refrigerator. Preheat the skillet mainly for the searing effect on the chicken, to keep it moist and tender. Sauté with olive oil in iron skillet until browned on sides and cooked through. Turn the heat down and cover for the last couple minutes to add the steam cooking effect. When placing the chicken in the skillet, let some of the marinade splash into the pan with the chicken. It makes an awful mess, but really helps pull the flavor into the chicken. Discard the marinade. Use two boneless, skinless chicken breasts.

The marinade :
1 cup orange juice
2 cups Chablis
1/2 large white onion, diced
1 tsp. minced garlic
6 serrano peppers, finely diced
Pinch of oregano
Double-pinches of: sweet basil, tarragon, rosemary

Chilehead garnish (optional):
Throw another half dozen serranos and an equal amount of green onions into the skillet when you cover for the last 2 minutes.

Serves 2-3.

Copyright ©1996-1999 ThomasLand Partners
San Jose, California, U.S.A.
Last updated: 11-Apr-1999 10:47 AM

Originally posted: 23-Jun-1996