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My friend, Karen, gave me this recipe. I think it could also work with chicken fillets. If when you are ready to eat, there is too much sauce, turn up the heat and boil some off. The sauce, when cooked down, makes a lovely caramel golden brown sauce on the fillets. Because the sauce is rich, I usually serve the meals with plain mashed potatoes and a fresh green vegetable.
Units: US | Metric
Serving Size: 1 (16 g)
Servings Per Recipe: 2
The following items or measurements are not included: