Chicken Recipes

[tiggerizme]

Chicken Mushroom Dijon

4 each chicken breast halves -- skinned & boned
1 teaspoon Lemon Pepper
1/4 teaspoon onion powder
1 cup Heavy cream
1 tablespoon Dijon mustard
1 cup mushrooms
2 tablespoons Butter

Sprinkle both sides of chicken with lemon-pepper seasoning and onion power. In a skillet cook chicken in margarine or butter over medium heat for 8 to 10 minutes, or till tender and no longer pink, turning once.

In a small mixing bowl mix together sour cream, cream and mustard. Pour Mushrooms over chicken, pour mustard mixture over chicken and mushrooms. Stir until sauce thickens and mushrooms and chicken are well coated.
NOTES : Can use 1/3 cup of sour cream and 2/3 cup of heavy cream (instead of 1 cup heavy cream) for a thicker sauce)
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Delmonico Chicken

3 lbs cut up chicken pieces
Pepper
4 tablespoons butter - at room temperature
1 teaspoon dijon mustard
1 teaspoon red wine vinegar
1/2 teaspoon paprika
3/4 cup crushed pork rinds

Rinse chicken and pat dry. Season liberally with salt, and broil 6 to 8 Inches from heat for 5 to 7 min per side, until skin is browned. Remove from the oven and reduce the heat to 350º. Blend butter with mustard, vinegar and paprika.
Arrange chicken, skin side up, in a large baking dish. Brush with the Butter mixture. Sprinkle the pork rinds over the top. Bake 15 to 20 minutes, until topping is browned and crisp.
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Garlic Lime Chicken

4 Tyson Holly Farms® Boneless, Skinless Chicken Breasts
1/2 cup low sodium soy sauce
1/4 cup fresh lime juice
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1/2 teaspoon dry mustard
1/2 teaspoon coarsely ground pepper
Marinating Time 30 Minutes

Cooking Time 15 Minutes

Servings 4

Preparation

Rinse chicken with cold water and pat dry with paper towels. Place in recloseable plastic bag. Mix together soy sauce, lime juice, Worcestershire sauce, garlic and mustard. Pour over chicken in bag. Close bag and toss to coat well. Marinate in refrigerator 30 minutes. Drain chicken; discard leftover marinade. Sprinkle chicken with pepper.
Cook

Spray non-stick fry pan with butter-flavoured cooking spray and heat over medium heat. Add chicken and cook about 6 minutes on each side or until done. Refrigerate leftovers. Note: Chicken may be grilled. It is also delicious served cold.
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Savoury Kale Stuffed Chicken

4 whole broiler-fryer chicken breasts, halved, boned
1/2 medium onion
1 tablespoon extra virgin olive oil
2 medium garlic cloves, minced
4 cups firmly packed kale leaves, ribs removed
1 pound ricotta cheese
1 egg, beaten
1/4 cup chopped parsley
1 teaspoon salt
1 tablespoon fresh chopped basil
1/4 teaspoon freshly ground pepper

In food processor, place onion and process with on-and-off control until onion is chopped. In medium frying pan, place oil and heat to medium temperature. Add garlic and onion; sauté about 5 minutes or until lightly browned and set aside. In large sauce pan, place 2 cups water and a steamer basket.

Cover and bring water to a boil; add kale and steam over high heat about 6 minutes or until kale is cooked through. Remove kale and place in food processor. Process with on and off control until finely chopped. Gather into a ball and gently press out excess water.

In large bowl, mix together onion and garlic mixture, kale, ricotta, egg, parsley, salt, basil and pepper. Gently loosen skin from one side of breast to forma pocket. Stuff 1/3 cup of kale mixture into pocket of each breast. Tuck skin and meat under breast to form dome shape. Place chicken in buttered glass baking dish. Bake in 350 degrees F, oven about 30 minutes or until fork can be inserted in chicken with ease. Remove from oven and let rest about 10 minutes before slicing and serving. Makes 8 servings.
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Lemon Herb Grilled Chicken

1 Tbsp. grated lemon peel
Juice of 2 large lemons(about 1/3 cup)
1/4 cup olive oil
1/4 cup chopped fresh parsley
2 Tbsp. minced shallots
1 Tbsp. minced garlic
1 tsp. chopped fresh thyme
1/2 tsp. salt
1/4 tsp. freshly ground pepper
3 whole chickens (3 lb. each) quartered

Combine the marinade ingredients. Dip chicken in marinade and place in 3 heavy-duty storage bags with any remaining marinade. Refrigerate 4 hours. (Can be made ahead. Refrigerate up to 24 hours. Remove from refrigerator 1 hour before grilling.)
Prepare grill or preheat broiler and broiler pan. Grill over low heat or broil 4 inches from heat source 14 - 30 minutes, turning and brushing with reserved marinade every 5 minutes.
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Lemon Roast Chicken

1 Whole Chicken
Salt & Pepper
1 tsp. Oregano
2 Cloves Garlic, Minced
2 Tbsp. Butter
1 cup Chicken broth (or water)
3 Tbsp. Lemon Juice

Remove the giblets and neck, wash the chicken and pat it dry. Salt & Pepper. The chicken and place it in a crock-pot, with the cavity opening towards the top. Sprinkle half the Oregano and Garlic inside the cavity, and half outside. Add butter and Chicken broth to the crock-pot. Cover and cook on low for 8 hours. During the last hour of cooking add Lemon juice.
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Ranch Chicken

4-5 Boneless Chicken Breasts
1 pkg. Hidden Valley Ranch Dressing (Buttermilk)
1/2-1 lb. Bacon
2 c. Mixed Shredded Cheese

Arrange chicken breasts at bottom of casserole dish. Sprinkle dressing packet on top. Lay bacon across to cover all and top with cheese. Bake covered at 350 for 45 min. Remove foil and bake open for an additional 15 min.
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Sesame Wings

1/2 cup vegetable oil
1/2 cup sherry
1/4 cup soy sauce
1/4 cup lemon juice
2 cloves garlic -- minced
1/4 cup toasted sesame seeds
2 pounds chicken wings
Salt - to taste

1. In a blender, combine oil, sherry, soy sauce, lemon juice, garlic, and sesame seed; process until smooth.

2. Salt wings lightly. Place in a large bowl and cover with marinade; refrigerate for at least 1 hour.
3. Preheat broiler.

Broil wings 5 inches from heat for 7 minutes per side, basting once on each side with marinade. Makes about 20 drummettes.
Total Grams: 25.9 Per Serving: (20) 1.3
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Soy Wings

5 lbs. of wings
2 bottles of Kikkoman Soy Sauce
1 Bottle Lea and Perrins Worcestershire
4 packets Splenda
3/4 bottle of dry white wine
8 cloves of garlic, minced
Hot sauce to taste (optional)
Few drops of Liquid Smoke
1/2 to 1 cup of olive oil

Combine all the ingredients, including the wings and marinate at least overnight. Grill on low 1-1/12 hours or until done. (Depends on how hot your grill is-sometimes I get them done in 1/2 hour) We figure about 3.7 grams Carb per serving. And this serves about 8 persons. I know the ingredients sound like a TON of carbs, but keep in mind you are NOT eating all of this--it is a marinade and basting sauce. You get very little of the carbs. Much better than hot wings IMHO>
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Hot Sauce Breaded Chicken

Crush porkrinds in blender, and add Parmesan cheese (about 1/4 cup Parmesan to 3/4 cup porkrinds, crushed).
Take one boneless Chicken Breast - Flattened (or cut into cubes to make nuggets). Dip chicken in one beaten egg. Then, dip in Parmesan/porkrind mixture.

Fry in oil until brown on both sides. Drain chicken on paper towel.
Melt 1/4 cup butter in sauce pan. Add about 1/2 cup hot sauce, a splash of lemon juice, and a couple of sprinkles garlic sauce. Coat cooked chicken with hot sauce mixture. Serve with blue cheese dressing for dipping
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Cashew Chicken

1 lb. chicken breast cut to bite-size pieces (marinated in soy sauce and dry sherry)
1 c. chicken broth
2 T vinegar
2 T Sugar Twin (or Splenda)
4 T soy sauce
1 1/4 t sesame oil
1/4 t salt
1 T not/Starch
1/3 c. cashews (approximately 11 carbs?)
1/2 t ginger (1/2 carbs?)
Mix 3/4 cup chicken broth, vinegar, Sugar Twin, soy sauce 1/4 t sesame oil, salt and not/Starch. Set aside.

Spray large pan with cooking spray or oil and heat on high. Add cashews and "toast" for about 2 minutes. Remove and set aside.
Heat 1 tsp. sesame oil. Add ginger. Add a little of the 1/4 cup broth. Add chicken. Sauté adding a little more broth at a time to keep moist. Cook approx. 3 minutes.
Add sauce mix and stir until it begins to thicken. Remove from heat and add cashews.

I think its only about 8 carbs per serving if this makes 2 servings.
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Whole Roasted Chicken

Take a whole chicken, split it down the back, taking out most of the upper backbone. Salt & pepper it.

In a fairly shallow pan, place aromatic vegetables, such as celery, carrots, onions, etc. (You don't necessarily have to eat them). Place the chicken, breasts up on top of the veggies. Stuff fresh herbs under the skin, such as basil, oregano, rosemary, tarragon, whatever.

Place in a hot oven (400) for about 20 min/pound. The skin will be crispy, the chicken will be moist, and the juice at the bottom will be a gravy good enough to make you slap yer mama.
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Chile Chicken

4 chicken breasts (bone in, skin on)
1 tbsp. olive oil
Fresh herbs (thyme, oregano, marjoram, etc)
2 tbsp. paprika
1 1/2 tbsp. cumin
2 tbsp. chile powder

NOTE: You can use Emerils Southwestern Rub rather than the spices above

1. Preheat oven to 400 degrees
2. Combine spices (or Emerils Southwestern Rub) and coat chicken so that all sides taste good
3. Coat pan or ovenproof skillet with oil
4. Place chicken, skin side up and bake 35-40 minutes
5. Remove bone and serve

NOTE: You can use boneless, skinless chicken breast, but make sure to reduce cooking time by 5-10 minutes.
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Roast Chicken Breasts with Bacon

4 boneless skinless chicken breasts
4 slices bacon

Garlic Pepper (or garlic powder and fresh ground pepper)
Just place the chicken breasts in an oven safe pan, sprinkle with garlic pepper, slice the bacon strips in half so that they cover the chicken, and bake for about an hour at 350 till the bacon is crispy. As a variation, place the breasts on grated cauliflower and bake it all together. The bacon juices baste the chicken and flavor the cauliflower. Good technique for basting a turkey too.
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Pork Sausage Stuffing for Turkey

2.5 lb. pork sausage
1/4 cup fresh parsley, chopped
1 clove garlic, minced
1 tsp. thyme
1 tsp. salt
2 eggs, slightly beaten
1 tsp. pepper
1/4 tsp. nutmeg
1 tsp. sage
1/2 tsp. Tabasco sauce

Brown sausage in a large frying pan, breaking up with a fork. When all the pink is gone and sausage is thoroughly cooked, remove from heat. Drain excess fat from sausage meat.
Add remaining ingredients and mix well. Refrigerate until ready to use. Makes about 5 cups.
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Crispy Chicken with Honey Mustard

Boneless skinless chicken breasts (I used 4)
Cut each into 4 strips (they are about 2 inches wide each)
First, dip into mixture of:
1/3 cup sour cream (1-2 carb)
2 Tbsp. heavy cream (2 carb)
2 Tbsp. Guldens spicy brown mustard (0 carb)
2 eggs (0 carb)
I added some salt substitute (for potassium) and natures seasoning (salt free) sprinkle both to taste.
About 2 to 3 Tbsp. water to thin to pancake batter-like thickness
Then dip into

Plain pork rinds post food processor
Some more salt substitute and seasoning as desired
I cook these in a glass pan that is sprayed with butter flavored NO carbohydrate cooking spray at 425. I also sprayed the tops of them with the spray ( a trick my grandma taught me) so they are "oven fried" I cook until done (no pink throughout of course) about 25 minutes. Or cook at time and temp your normally cook chicken.
No carb "Honey" mustard sauce..
1/2 cup real mayonnaise
1 to 2 Tbsp. spicy brown mustard (to taste)
Your favorite sweetener to taste - yes it really sweetens it to make it taste like honey mustard!

Tonight when I made it I added some no carb Caesar salad dressing I had found (I made from a packet) at the store - about 1 Tbsp. - added a nice flavor.

Just experiment with the above... there are no carbs in it and boy does REAL mayonnaise beat the low fat junk I have eaten for so long!! Add above ingredients to taste. If you have added too much sweetener as I did, add a little more mustard to balance out. I used powder equal. Will try stevia next....

My calculations are that there are less than 10 carbs for the whole thing!!
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Chicken and Broccoli Alfredo

Slice up a couple skinless, boneless chicken breasts and place in frying pan preheated with a liberal amount of olive oil and a couple teaspoons of butter. Add dried minced onion and pepper. Turn chicken until mostly cooked. Add a liberal amount of fresh sliced mushrooms and allow to simmer until the mushrooms are tender. Then add 1/2 jar of Alfredo sauce (Ragu has Classic Alfredo, Garlic Parmesan and 4 Cheese flavors - all are low carb and high fat - there are other brands out there equally as good). Stir well and continue to simmer to heat the sauce. Add steamed broccoli (steamed on the side at the same time the chicken was cooking). Stir and simmer until the broccoli is nicely coated with the sauce.

Serve with a nice glass of wine and eat as much of this as you want. I am usually stuffed full on 1/2 of this (I save the rest to reheat for the next day's lunch).
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Wings!!!

Parboil wings w/ a little salt and white pepper (put cleaned wings in cold water in pot, bring to boil, boil about 15 minutes)
Drain in colander (can do up to this step and refrigerate for a day or two, sometimes I do double batch to this point and refrigerate or freeze for use later)

Preheat oven to 350F, spray glass pan w/ non stick spray oil (pan should be large enough to put wings in SINGLE LAYER)
Douse w/ hot sauce, maybe some butter (but we skip the butter)
Bake, turning them about every 15 minutes or so and reapplying hot sauce as you like, usually takes me 45 minutes to an hour
Eat w/ blue cheese dressing and chunks of cheddar cheese (preferably very sharp cheddar cheese)

These come out VERY crispy, not much fat on them, really yummy. Developed this as an alternative to deep frying buffalo wings when we were low-fatting it.
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Luminaria’s Chicken

Take a couple of tablespoons or so of the soy baking mix, add some tarragon, marjoram, sage, oregano, garlic powder, onion powder and black pepper.

Coated 4 chicken breasts and brown them in butter
Cut a couple of handfuls of fresh broccoli florets into the pan,
Mix together, in a bowl, a 16 oz container of sour cream, about a half a cup of heavy cream. Grate an ounce or so of Pepper Jack cheese, (Monterey Jack with jalapeno peppers in it) and mix it all together, dump it over the chicken and broccoli, cover the mess up, and let it simmer real low for 25 min.
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Quick Parmesan Chicken Strips

Spray Pam or lightly coat pan with oil. Spread mayonnaise on chicken breast strips. Cover with grated Parmesan cheese. Sprinkle with lite-salt and pepper. Bake at 350 till done, turning once.
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Outback Steakhouse’s "Alice Springs Chicken"

Fully cook some seasoned Boneless Chicken Breast or Thighs. At the same time fry up some Bacon (75% done), enough for 3-4 slices each breast/thigh.

Once the Chicken and Bacon are finished then place the Chicken in a dish then cover with the bacon and then pile on Sharp Cheddar, Monterey Jack and Hot Pepper Cheese and bake for about 10 minutes at 350!
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Chicken with Pistachios

4 chicken breasts
1 Cup Sour Cream
1/2 Cup chopped Green Chile Pistachios

Spray baking pan with oil. Lay in the chicken breasts, cover with the Sour Cream and sprinkle over the top with Green Chile Pistachios. Bake uncovered in 375 degree oven until the chicken is tender, about 45 minutes.
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Macadamia Nut Chicken

4-6 chicken or fish cutlets
1 cup Macadamia nut crumbs
Salt and pepper
1/2 cup Macadamia nut oil (or an olive oil/butter combination)
1 egg
2 tbsp. lemon juice
Fresh chopped parsley

Dry the cutlets and roll in seasoned flour. Cover cutlets with beaten egg and roll in Macadamia nut crumbs. Heat oil in pan and fry cutlets gently until light brown either side. Add lemon juice and continue cooking for 5 minutes. Serve garnished with parsley.
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Chicken with Wild Mushrooms

1 Lb. White meat chicken
2 sprigs of each (Sage & Rosemary)
3 cups assorted wild mushrooms (sliced)
2 Tbs. Shallots (diced)
2 Tbs. of butter
2 Leeks (sliced thin)
1 cup Ricotta cheese
1 cup cottage cheese
1 cup Dutch Gouda cheese (shredded)or any of your favorite melting cheeses)
2 Eggs
1 tsp. poultry seasoning
Salt and pepper to taste

Slice the chicken in thin strips(against the grain). Bring to a boil a large pot of salted water and add the sage and rosemary. Turn the heat down to a simmer and add a handful of chicken to poach for 3-4 min.(until chicken is opaque). set aside cooked chicken to drain. In a pan sauté melted butter and add shallots and leeks (make sure you wash leeks very well) cook until soft and add mushrooms. Cook till soft. Then set aside.

In a mixing bowl combine Ricotta, cottage cheese, half the shredded Gouda and both eggs. Mix well add the poultry seasoning and salt and pepper to taste.
(Pre-heat oven to 400 degrees)

In a baking dish lay out the chicken and mushrooms combining them at the same time. Pour cheese mixture evenly over top and sprinkle the remaining shredded Gouda in a single layer. Bake at 400 degrees for 45-60 min or until golden brown on top.

[tiggerizme]

Raspberry Chicken with Brie

Caramelize an onion in butter. Puree some fresh or frozen raspberries, strain. Add a bit of Splenda/Sweetener to the raspberry sauce. If you have a grill, mark a boneless chicken breast. Put into an oven proof dish, add some wine and some seasoning salt. Bake for 10 minutes or until done. Take it out, cover with sauce and a big piece of Brie. Stick back under the broiler until Brie melts. Put the onions on a plate, then top with the raspberry/brie/chicken breast.
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Chicken Roll-ups

6 chicken breasts, thawed and pounded gently in plastic wrap until thin. (Can be done with a skillet or the blunt side of a meat tenderizer). Set aside.

Mix together:
8 oz cream cheese, softened
ADD: salt, garlic, onion and pepper to taste
Herbs: (chives parsley, etc.)

Spoon cream cheese mixture onto chicken breast and top with sliced green pepper and/or mushrooms. Roll up chicken breast tightly, fold in ends and secure with toothpick. Heat 1 TBSP olive oil in skillet and brown chicken for about 10 min. Bake at 350 degrees for 10 minutes. Slice chicken without pressing down on it and serve with Arugula and vinaigrette, or refrigerate slices and top on our salad.
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Baked Almond Chicken Casserole

3 cups cooked chicken breasts, chopped (about 3 whole)
1 cup salad dressing
6 ounces Swiss cheese, cut up
1/4 cup onion, chopped
2 tablespoons pimiento, chopped
1 teaspoon salt
Dash of pepper
1/4 cup slivered almonds

Combine cooked chicken, celery, salad dressing, Swiss cheese, onion and pimiento. Season with salt and pepper. Place in an 8 x 12 baking dish. Sprinkle with slivered almonds. Bake at 350 degrees for 30 to 45 minutes, or until bubbly. Serves 6 to 8.

Nutrition information per serving: 477 calories, 36grams protein, 32 grams fat, 9 grams carbohydrate, 112 milligrams cholesterol, 747 milligrams sodium.
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Chicken in Creamy Mushroom Cheddar Sauce

The basic sauce is the Cream Sauce from Dr. Atkin's Cookbook.

Serves 4


2 Boned, skinned chicken breasts
1 cup sliced mushrooms
1 cup white wine, dryer is better
3/8 lb. butter (1 1/2 sticks)
1/4 cup heavy cream
1/4 cup water
3 egg yolks
2 oz cheddar cheese, cubed
Salt & Pepper to taste

In a small skillet, sauté the mushrooms in 2 tablespoons of butter and a pinch of salt. Cover and set aside when the mushrooms are tender.

In a large skillet on low heat, melt 2 tablespoons of butter. Add white wine. Place chicken breasts in skillet. Sprinkle with salt and fresh cracked pepper. Cook for 5 minutes, covered. Turn the breasts and sprinkle with additional fresh cracked pepper. Cover and poach chicken until tender. About 20-30 minutes.

While the chicken is cooking, prepare the sauce. In a double boiler, melt 1/4 lb. butter (1 stick) over hot (not boiling) water. Take 2 teaspoon of the melted butter and beat it in a separate bowl with the 3 egg yolks (beating a small amount of melted butter into egg yolks will prevent them from hard-cooking when added to double boiler). Slowly add the egg mixture to the double boiler. Stir constantly with a wire whisk.
Add the water and heavy cream. Continue whisking. Add cheddar cheese cubes and continue to whisk. Continue whisking until thick and creamy.

IMPORTANT: Once cheese is added, only stir in one direction to keep the sauce from becoming stringy. Remove 5 tablespoons of wine/butter mixture from the chicken pan. Incorporate into sauce. Immediately before serving, stir mushrooms into sauce.

To Serve: Cover chicken with sauce.

8 or so carbs a serving.
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Thai Chicken
1 tablespoon Thai green curry base
1 14 oz can coconut milk
2 chicken breasts, sliced
1-2 cups veggies (I prefer a mixture of eggplant, zucchini and summer squash) but you can use the veggies you prefer.

In a large sauce pan add approx. 4 tablespoons of coconut milk and the green curry base. Stir until curry base is dissolved. Add the rest of the coconut milk, and bring to a boil. Turn down heat, add the chicken and the veggies, and cook until the chicken is done. You can also make this using Thai red curry base.
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Cheese Stuffed Chicken Breasts

Serving Size: 8

1/2 package frozen chopped spinach -- thawed
1/2 cup ricotta cheese
1/4 cup grated parmesan cheese
1/4 cup cottage cheese
3 eggs - beaten
4 chicken breasts - boned
1/2 teaspoon paprika
1/4 cup butter or margarine - melted
1 dash garlic powder
1 dash salt
1 dash white pepper

Drain spinach well and squeeze out excess moisture. Combine spinach, the three cheeses and eggs. Gently stuff under skin of each chicken breast. Combine butter, paprika, garlic powder, salt and pepper. Brush chicken breasts generously with butter mixture. Bake at 350 for 20-25 minutes. Cut each chicken breast in half.

NOTES : Choose chicken breasts with lots of skin left on if possible. Also you may cut breasts in half before stuffing.
2.1 carb gms per serving
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Turkey/Chicken Crust Pizza

Make a thin 1/4 pound patty out of extra lean ground turkey and cook it until almost done. Keep covered while cooking to keep turkey from drying out. Spread one spoonful of pizza sauce on top. Add shredded mozzarella cheese, a very thin slice of onion, and a little more cheese. Sprinkle with grated parmesan cheese. Cook, covered, until the cheese is melted.

There's enough room for a few pepperoni slices but it won't get crisp. You could fry the pepperoni before putting it on the "pizza" or you could just eat it without crisping it. I haven't tried using the broiler.

About 175 calories without pepperoni, more with less lean turkey. About 350 calories when made with beef. About 6 grams carbs.

[DanSteelMan]

I need to print these out! Great sounding stuff here!!

[tiggerizme]

This post should be on top always because you know damn good and well BB'ers are always looking for ways to change up a dish with chicken.

[IFIWAS]

I have tried alot of those..I found those recipies on osme other board but forgot what it was..I think Elite..but dunno.

Either way good post...great alts to the normal grilled chiken

[bverysmart]

Heres another great chicken recipe.

Cube 4 boneless chicken halves

Put 1TBLS of Olvie oil in pan heat pan until oil runs easily.

Brown chicken, once chicken is browned and cooked all the way thru, take one container of onion soup mix,( for less fat try only 1/2 container) one can of low sodium chicken broth, 1/2 TLBS of Garlic salt and dashes of salt and pepper and then put it over the chicken. Heat until it starts to boil. then turn it down cover it, and simmer for around 30 Minutes.Once done uncover and let sit for around 5 minutes until it thickens. This stuff is great over brown rice. Also, you can add musrooms to the mix.

Give it a try.

[huge500lb]

dam making me hungry..........

[Scheizekopf]

Chicken Chicken Chicken

[The Anonymizer]

Originally Posted by bverysmart

Heres another great chicken recipe.

Cube 4 boneless chicken halves

Put 1TBLS of Olvie oil in pan heat pan until oil runs easily.

Brown chicken, once chicken is browned and cooked all the way thru, take one container of onion soup mix,( for less fat try only 1/2 container) one can of low sodium chicken broth, 1/2 TLBS of Garlic salt and dashes of salt and pepper and then put it over the chicken. Heat until it starts to boil. then turn it down cover it, and simmer for around 30 Minutes.Once done uncover and let sit for around 5 minutes until it thickens. This stuff is great over brown rice. Also, you can add musrooms to the mix.

Give it a try.

HAHA, City Chicken