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CHICKEN A LA WORCESTERSHIRE WINE SAUCE 2 tbsp. veg. oil 2 1/2 lb. chicken, cut up Salt and pepper, to taste 16 baby carrots, peeled, or 2 lg. carrots, peeled and cubed 1 med. red onion, sliced, or 16 pearl onions, peeled 1 green bell pepper, sliced 1 red bell pepper, sliced 16 sm. mushrooms, sliced 3/4 c. Lea and Perrins White Wine Worcestershire Sauce 1/4 c. yogurt or light cream Heat oil in a large skillet, season chicken and brown pieces over moderately high heat until golden on all sides, about 15 minutes.

Add vinegar, ketchup, horseradish, lemon juice, salt, worcestershire sauce and pepper sauce. Simmer, uncovered, for 20 to 25 minutes to blend flavors. Use as a basting sauce on chicken. Sauce may be frozen. ------------------------ LEMON CHICKEN SAUTE 6 chicken breast halves, boned and skinned 3 tbsp. all-purpose flour Non-stick cooking spray 1/4 c. margarine 1/3 c. teriyaki sauce 3 tbsp. lemon juice 1 tsp. fresh garlic, minced 1/2 tsp. sugar Rice, cooked Roll chicken in flour to coat. Spray 10" skillet with non-stick spray.

Secure with toothpicks. In skillet brown chicken side down in margarine or butter. Stir in soup, milk and cover. Cook over low heat for 20 minutes. Stir now and then. Top with parsley. Serves 6. ------------------------ MARINATED CHICKEN 1 c. soy sauce 1/3 c. lemon juice 39 300 Chicken Recipes 1/4 c. dry sherry or wine 1/4 chopped green onion 1 garlic clove Pinch of pepper Combine all ingredients in a glass or ceramic container and mix well. Marinate chicken for 12 to 24 hours then either grill or broil.

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