1 c. dry white wine
4 tbsp. soy sauce
1/4 tsp. garlic powder
4 chicken breasts, skinned, boned and cut into pieces
4 tbsp. veg. oil
1/2 c. honey
1/2 c. flour
1 tsp. salt
1/2 tsp. pepper
In a large bowl, mix the wine, soy sauce and garlic powder. Add the chicken pieces, stir
to coat, and marinate for 1 hour in the refrigerator. Drain chicken, reserving marinade.
In a shallow dish, mix the flour, salt and pepper.
Lightly dredge chicken, one piece at a time, in the flour. In a large frying pan, heat the
oil until moderately hot.
Add chicken and cook, turning, until brown on all sides. Add honey to reserved
marinade and pour over chicken.
Cover and simmer for about 15 to 20 minutes or until tender. Transfer chicken to
serving platter and spoon sauce over it. Serve over buttered noodles. Serves 4.