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Tangy Chicken

Tuesday, May 10, 2011@ 4:14 PM

Recipe from: www.stltoday.com

I used to live in this great apartment on an island…  an island in Tampa.  Even though it wasn’t some tropical island paradise, what I loved most about it was that the water was literally less than 10 feet from my patio.  Shane, boyfriend at the time, would come over and go fishing right from my walkway.

Maybe not prime fishing — but it was still something.  They had this amazing walkway that went around the waterfront of the whole complex, and there little bunny rabbits hopping around the park areas.  But as beautiful as the apartment was, my cooking was not.  Back then I couldn’t break an egg.

The one thing I could make was tangy chicken.  I was so proud of it that I invited my whole family over to my 1-bedroom apartment to taste it.  What I wouldn’t give to have that recipe again, because I can’t remember how I made it!  I’ve searched online for it, but can’t find the exact one.

I found this one, and it’s good too but just different.  The original one used whole chicken breasts (with the skin) and was baked in the oven & served warm.  This recipe I think would be better served room temperature or chilled on top of a salad.  So two tangy chickens, and here’s one of them:


  • 2-2½ lbs boneless, skinless chicken breasts, cut into chunks.
  • 2 Tbsp butter
  • ¼ cup Heinz 57
  • ¼ cup Italian salad dressing (not the creamy kind)
  • ½ cup water


  1. In a skillet, brown chicken in butter.
  2. Combine steak sauce, salad dressing, and water; pour over chicken.  Cover skillet and simmer chicken, basting occasionally, for about 30 minutes.
  3. Remove lid and cook for another 10 minutes or until tender.
  4. Remove chicken to a serving platter using a slotted spoon.
  5. Skim excess fat from sauce.  Spoon sauce over chicken or serve on the side.


  • This sauce will stain, so be careful :)

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