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Added September 30, 2005 | Recipe #139509
Showing 1-1 of 1
on February 05, 2006
Since a whole turkey breast seemed impractical, I made this dish using chicken cutlets. After searching high and low, I gave up on using malt vinegar and replaced it with one part balsamic vinegar to two parts white vinegar. I really liked the resulting sauce, a little smoky, a little spicy and a little sweet all at once. I did notice that with the stated cooking time it was a little bitter so I addes an additional tablespoon or so of water and let it simmer an additional 8 minutes. I think this would be terrific with a little orange zest and will certainly try that next time.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (1230 g)
Servings Per Recipe: 4