Updated Thursday, May 8th, 2003
Yield: 4 servings
Remove the chicken to a side dish.
Remove the skillet from the heat. Add butter and allow it to melt in the warm skillet. Stir in hot sauce (Tabasco is good) until blended. Add the chicken to the skillet. Place over medium-high heat and stir-fry just until the tenders are coated with the sauce. Transfer to a platter. Serve with moist corn bread, corn on the cob, and baked beans.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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