Page 112 - EBOOK_81 Homestyle Recipes With The True Taste Of Indonesia

STEAK SAUCE

1 cup (250 ml) tomato ketchup

¾ cup (185 ml) sweet soy sauce

½ teaspoon salt

1 Rinse the chicken breasts and pat dry with a paper towel. Season both sides evenly

with salt and nutmeg. In a non-stick skillet, melt the butter over medium high heat. Pan-
fry the chicken breasts in the butter for about 5 to 6 minutes on each side until golden
brown.

2 While the chicken is cooking, in a separate small pot, place all the ingredients for
the sauce on high heat and bring to a vigorous simmer while stirring. Immediately take
off the heat. Set aside.

3 Once the chicken is done, immediately arrange on a serving plate. In the same skillet

that the chicken was cooked in, sauté the onion rings on high heat in the remaining bits
of butter from the chicken. If the skillet is too dry, simply add a few tablespoons of
olive oil or butter. Allow the onion rings to caramelize for 1 minute or so on each
side. Place onion rings on top of the chicken steaks. Glaze with the Steak Sauce and
serve immediately.