Chicken, Uncategorized

Deep South Chicken

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I feel like almost all of my posts are about chicken lately. I’ll tell ya….I found this 1970’s cookbook all about poultry. I’ve obviously been using it a lot!! I added the maple syrup to it because it was pretty spicy. I just couldn’t handle it. I will say though, this has been the most tender chicken I’ve made in a long time. It literally cut like butter! I usually make my chicken breasts thin sliced. It’s enough for us to have one piece. I ended up getting a pack of 3 chicken breasts and thin sliced them, which gave me 6 pieces. When I went to clean up the kitchen, there was no chicken left! Literally the only thing left was sauce. How about that??

2 teaspoon ketchup

1 teaspoons Worcestershire sauce

pinch teaspoon cayenne powder

1 teaspoon prepared mustard

2 teaspoons vinegar

2 teaspoons lemon juice

2 teaspoons butter

1 teaspoon paprika

2 tablespoons water

1 teaspoon salt

1 teaspoon salt

1 teaspoon chili powder

1 tablespoon maple syrup, optional

4-6 pieces chicken, boned or boneless

In a sauce pan add all the ingredients. Cook until butter is melted. Dip chicken to coat. Put in a glass baking dish, or grill until cooked thoroughly.

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