10 dove breast fillets
1/4 cup flour
1/2 tsp. garlic salt
1/4 tsp. paprika
1/8 tsp. pepper
2 tbsp. shortening
For the Piquant Sauce:
1 med. onion, sliced
1 tbsp. shortening
2/3 cup water
2 tsp. cornstarch
2 tsp. soy sauce
Place flour, garlic salt, paprika, and pepper in a plastic or paper bag; add dove breasts and shake until meat is well coated.
Heat shortening in medium skillet and brown breasts on both sides.
Remove meat to platter and keep warm while preparing sauce:
Cook and stir onion until crisp-tender in same skillet used for doves.
Blend water, cornstarch and soy sauce and pour into skillet.
Cook and stir constantly until sauce thickens and boils. Continue stirring and allow to boil for one minute.
Add doves to sauce, heat through, and serve on bed of cooked rice.