Chicken Pimiento


  • 4 boneless skinless chicken breasts
  • 1 Tbs. vegetable oil
  • 1 cup pimientos, drained, liquid reserved
  • 1 large onion, chopped
  • 3 Tbs. cider vinegar
  • 1 Tbs. soy sauce
  • 1 Tbs. cornstarch
  • 2 cups hot water
  • 1 Tbs. chicken bouillon granules
  • 1 Tbs. sugar
  1. Preheat oven to 375°F.
  2. Season chicken with salt to taste. Heat oil in a heavy nonstick skillet over medium high heat. Sauté chicken 3 minutes per side or until well browned.
  3. Transfer chicken to a baking dish, reserving pan drippings. Arrange pimentos over chicken and set aside.
  4. Sauté onion in pan drippings over medium high heat 4-5 minutes, until tender.
  5. Combine reserved pimiento liquid, vinegar, soy sauce and cornstarch in a jar with a tight fitting lid. Shake vigorously. Pour into skillet with onions. Stir in remaining ingredients.
  6. Cook over medium heat, stirring frequently, until thickened and bubbly. Pour over chicken and cover with foil
  7. Bake 20 minutes. Remove foil and bake another 10 minutes.


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