Chicken Scallopini Al Pomodoro
            Yield: 4 servings

3 POunds frying cltken pieces. skinned and boned
1/3 cup plus 2 tablespoons Kikkoman Teriyaki Marinade & Sauce, divided
1/2 cup all-purpose flour
4 tablespoons vegetable oil divided
1/2 cup chopped green onions
1 pound fresh tomatoes, chopped
2 tablespoons burgundy wine
1/2 teaspoon sugar

Pound chicken pieces gently and evenly between sheets of waxed paper until 1/4 inch thick. 
Marinate in 1/3 cup teriyaki sauce 15 minutes; turn over once.
Remove from marinade and drain well. Coat pieces lighily with flour.
Cook half of pieces in 2 tbsp. hot oil in large skillet over medium-high heat 1 1/2 to 2 
minutes on each side; remove to serving platter and keep warm. 
Repeat With remaining oil and chicken.
Reserving 1 Tbsp. pan drippings, discard excess fat. 
Add green onions to reserved drippings in same pan; sauté until tender. 
Stir in tomatoes, wine. sugar and remaining 2 Tbsp, teriyaki sauce; 
cover and simmer 15 minutes.
Serve wnh chicken pieces.

from kikkoman-usa.com 10/20/2004