1 t Butter
1 c Celery – 1/4 inch dice
1 ea Med red bell pepper 1/4″ dic
3 tb Soy sauce
2 tb White vinegar
1 tb Dijon mustard
1/2 ts Salt
3 ea Chkn breasts, hvd & deboned
1/4 c Carrots – shredded
1 ea Med onion, 1/4″ dice
1 ea Clove garlic, finely minced
1 c Chicken stock
1 c Catsup
3 tb Brown sugar – packed
1/4 c Fresh lime juice
Sweat the carrots in butter 5 minutes; then add the celery, onion, red pepper and garlic; meanwhile, in a medium saucepan, mix soy sauce, chicken stock and vinegar; whisk in catsup, Dijon mustard, brown sugar and salt; heat to simmer, dissolving sugar, and cook 10 minutes; add vegetables and heat through remove from heat and stir in lime juice. Sear chicken on both sides and place in shallow pan; pour marinade over; let marinate for at least 30 minutes, turning occasionally and basting. Pour off marinade into saucepan; heat to boiling; grill chicken, basting until done; reduce sauce to half volume; serve over chicken. Serve with Potato / Apple Salad. Yield 6 servings. From Chuck Ozburn.