xiaoxl/recipe_data huggingface dataset:
Chicken & Pumpkin Curry (21 Day Wonder Diet: Day 13)


Ingredients:
brown rice, red onion, coriander leaves, red chilies, garlic cloves, fresh ginger, ground turmeric, chicken breast fillets, light coconut milk, bean sprouts, fresh coriander leaves

Directions:
Cook rice in large saucepan of boiling water unril tender, drain.
Meanwhile, blend onion, coriander root and stem mixture, coriander leaves, chilli, garlic, ginger, and turmeric until smooth.
Cook paste in medium frying pan, stirring, until fragrant.  Add stock, chicken and coconut milk; bring to a boil.  Reduce heat; simmer, covered, 10 minutes.
Add pumpkin and corn to pan; simmer, uncovered, 10 minutes.
Serve rice topped with curry, sprouts and extra coriander.
Spanish-Style Oxtail Stew
Category: soups-stews-and-chili
By jetman

Famous in the south of Spain, this is simple to make and perfect for fall and winter season.

Ingredients:
3 tablespoons olive oil
4 pounds beef oxtail, cut into pieces
2  onions, chopped
1 tablespoon minced garlic
2  green bell pepper, chopped
4 cups dry white wine
1 cup beef broth
1 (1 ounce) square unsweetened chocolate
3  bay leaves
½ teaspoon salt
2 tablespoons paprika
2  carrots, thickly sliced

Directions:
Heat olive oil in a Dutch oven over medium-high heat until smoking. Brown the oxtail in batches, and set aside. Add onion, garlic, and bell pepper to the pot; cook, stirring constantly, until the onion has softened and turned translucent, about 5 minutes. Pour in white wine, bring to a simmer, and cook for 5 minutes. Add browned oxtail, beef broth, chocolate, and bay leaves. Return to a simmer, then reduce heat to medium-low, cover, and simmer for 3 hours. Season with salt and paprika, stir in carrots, recover, and allow to simmer until carrots are tender.

Prep time: 25 mins
Cook time: 4 hrs
Total time: 4 hrs 25 mins
Yields: 6 servings

Calories: 1013.4
Fat: 50.3 g
Saturated fat: 19.5 g
Carbohydrates: 18.4 g
Sugars: 7 g
Dietary fiber: 4.2 g
Protein: 95.3 g
Cholesterol: 332.9 mg
Sodium: 929.2 mg
Roasted Veggie Salad With Burrata
Category: salad
By Aleka Shunk

Creamy Burrata cheese with quick-roasted peppers, tomatoes, and garlic! Serve cold with a good, crusty baguette!

Ingredients:
1 (10 ounce) basket cherry tomatoes, halved
1 cup chopped multi-colored bell peppers
3 cloves garlic, chopped
2 tablespoons extra-virgin olive oil, or to taste
1 tablespoon balsamic glaze
6 leaves basil, chopped
8 ounces Burrata cheese, sliced

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Combine tomatoes, bell peppers, and garlic in a bowl. Drizzle with olive oil and balsamic glaze; toss to coat. Roast in the oven for 10 minutes. Remove and transfer back to the bowl, stirring in basil while veggies are still warm. Transfer to the refrigerator for at least 1 hour. To serve, top with sliced Burrata.

Prep time: 10 mins
Cook time: 10 mins
Total time: 1 hr 20 mins
Yields: 4 servings

Calories: 255.7
Fat: 19.1 g
Saturated fat: 9 g
Carbohydrates: 7.3 g
Sugars: 1.5 g
Dietary fiber: 1.6 g
Protein: 9.1 g
Cholesterol: 40 mg
Sodium: 148.3 mg
Cup-O-Cookie


Ingredients:
butter, white sugar, brown sugar, vanilla, salt, all-purpose flour, chocolate chips

Directions:
Melt butter in a microwave safe cup.
Add white and brown sugar and vanilla and salt, Stir.
Add egg yolk, stir again (should be a soupy consistency].
Add Flour and stir (should start to resemble cookie dough at this point].
Add chocolate chips and stir final time.
Microwave for 40-60 seconds!
Enjoy (with or without milk of course!].
Tofu Scramble with Hollandaise Sauce


Ingredients:
firm tofu, onion, garlic, bell pepper, fresh spinach leaves, tomato paste, tomatoes, red pepper flakes, salt, nutritional yeast flakes, unbleached white flour, soymilk, paprika, salt, vegetable margarine, prepared yellow mustard

Directions:
-----------TofuScramble-----------.
Drizzle enough oil to cover bottom of fry pan.
Heat over medium heat and add onion, bell pepper and tofu.
Cook, stirring frequently, until tofu loses most of it's moisture.
Add the rest of the ingredients and turn the heat up a little.
Continue cooking until mixture resembles scrambled eggs.
---------HollandaiseSauce----------.
Put nutritional yeast flakes, flour, soy milk, paprika and salt in a saucepan and whisk over medium heat until mixture thickens and bubbles.
Cook for one more minute after you see it start bubbling.
Remove from heat and add margarine and mustard.
Whisk together until margarine is incorporated.
Drizzle over tofu scramble and serve.
Stephanie's Freezer Spaghetti Sauce
Category: side-dish
By Stephanie Lane

This is a great sauce to make and freeze when you have a surplus of tomatoes from your garden! Grab your tomatoes and crock pot and you're set! Beef lovers can add in a half pound of ground chuck for a 'meatier' sauce.

Ingredients:
4  onions, chopped
4 cloves garlic, minced
1  green bell pepper, chopped
½ cup vegetable oil
16 cups chopped tomatoes
2 tablespoons dried oregano
2 tablespoons dried basil
¼ cup chopped parsley
¼ cup white sugar
2 tablespoons salt
¾ teaspoon ground black pepper
1 (6 ounce) can tomato paste

Directions:
In a slow cooker saute together the onion, garlic, green pepper, and vegetable oil. Cook until onion is transparent. Add the chopped tomatoes, oregano, basil, parsley, sugar, salt, and ground black pepper. Cook for 2 to 3 hours on low heat. Stir frequently. Let sauce cool. Pour sauce into quart size freezer containers. Store in freezer. When ready to use sauce, stir in can of tomato paste.

Yields: 3 quarts

Calories: 65.7
Fat: 3.7 g
Saturated fat: 0.5 g
Carbohydrates: 8.1 g
Sugars: 5.3 g
Dietary fiber: 1.9 g
Protein: 1.3 g
Sodium: 483.6 mg
Crock Pot Burgundy Beef


Ingredients:
stewing beef, Burgundy wine, garlic cloves, onion, salt, fresh ground black pepper, flour, extra virgin olive oil

Directions:
Dust beef with flour., Brown meat, onions and garlic in olive oil. Remove from pan., Add wine and soup, stirring to mix., Season with salt and pepper., Place meat mixture in crock pot and top with wine and soup., Cook on low for 6-8 hours., Serve over white, brown, or wild rice.
Sultana and Apple Slice


Ingredients:
muesli, sultanas, self-raising flour, ground cinnamon, applesauce, skim milk, egg, icing sugar

Directions:
Preheat oven to 170C (fan forced].
Spray a 4.5cm (deep] x 7.5cm x 25cm (base measurement] bar pan with cooking spray and line with baking paper, allowing paper to overhang sides.
Put muesli, sultanas, flour, almond meal, oat bran and cinnamon in a medium bowl and stir well.
Put apple puree, milk and egg in a small bowl and whisk to combine and then add apple puree mix to the muesli mix and mix until just combined.
Spoon mixture into the bar pan and smooth surface with the back of a spoon.
Bake for 20 minutes or until a skewer inserted into the centre comes out clean.
Set aside pan for 5 minutes and then turn out onto a wire rack to cool completely.
Dust with icing sugar, if using, to serve and slice into 16 pieces/slices.
Accompany with a glass of skim milk or your favourite cuppa or just pop into the lunch box as a snack.
Lebanese Chicken Wrap Sandwich


Ingredients:
boneless skinless chicken breasts, olive oil, onion, garlic, lemon juice, cumin, oregano, burrito-size flour tortillas, mayonnaise, lemon juice, garlic powder, tomatoes, onion, lettuce

Directions:
In a large nonstick pan, heat oil and then add the chicken, chopped onion, minced garlic, 1/4 cup lemon juice, cumin, oregano and enough salt and pepper to taste.  Make sure chicken is well cooked and browned.
In a small bowl mix the mayo, lemon juice and garlic powder.
Heat flour tortillas by steaming in microwave for 1 - 2 minute covered in a damp paper towel.
Assemble wrap by placing one tortilla on a piece of aluminum foil, then fill with chicken, garlic mayo spread, and then top with the optional toppings of tomato, onion, lettuce and/or tahini sauce.  Wrap closed with foil and twist foil end.
Vegan Apple-Bottomed Gingerbread Muffins


Ingredients:
all-purpose flour, brown sugar, baking soda, ground cloves, ground ginger, ground cinnamon, Ener-G Egg Substitute, margarine, molasses, hot water, apples, margarine, brown sugar

Directions:
Preheat oven to 350°F.
TO MAKE APPLE BOTTOMS: Peel, core, and slice apples into 1-inch chunks.
Mix apple chunks, tablespoon melted margarine, and 2 tablespoons brown sugar in a bowl until apples are lightly coated.
Place a spoonful of apple mixture in the bottoms of a lightly greased muffin pan and set aside.
TO MAKE GINGERBREAD BATTER: Combine flour, brown sugar, baking soda, and spices.
Mix egg replacer, melted margarine, molasses, and hot water in a separate bowl, then add this mixture to the dry mixture.
Stir just until thoroughly combined and spoon batter over apples.
Bake for 25 minutes. I recommend eating these with a fork as the apples don't always stay together, but I promise they're delicious!
TGIF Sizzlin' Chicken & Cheez Homemade!


Ingredients:
chicken breasts, mashed potatoes, parsley, onion, green pepper

Directions:
marinade ingredients., brown the chicken., saute peppers and onion.
Bonedust Seasoning


Ingredients:
paprika, chili powder, salt, garlic powder, curry powder, mustard powder, sugar, pepper, basil, thyme, cumin, cayenne

Directions:
"Mix and store in jar."
Dilled Carrot Sticks


Ingredients:
carrots, pickle juice, fresh parsley, dried dill weed

Directions:
Simmer the carrots in the Dill pickle juice.
covered until they are just beginning to get tender (15- 20 minutes].
Cool in the pickle juice overnight in the fridge.
Drain well, dab dry.
sprinkle with parsley or dill weed.
Serve chilled.
Hearty Spaghetti Sauce


Ingredients:
ground beef, bulk Italian sausage, onion, diced tomatoes, tomato sauce, tomato paste, brown sugar, garlic cloves, salt, basil, oregano, parsley, black pepper, garlic powder, onion powder, bay leaves, thyme, red wine, dry white wine, water

Directions:
brown beef and sausage with onion. drain.
add garlic, spices, tomatoes (all of them], sugar, wine and water.
bring to a boil.
reduce and simmer at least 2 hours until thick, the longer the better!
Cranberry and Pecan Bircher Muesli (With Variation)


Ingredients:
rolled oats, skim milk, vanilla beans, cranberries, pecans

Directions:
Put the oats, milk and Fruche in a medium bowl and stir well and cover with plastic wrap and put in the fridge for 6 hours or overnight until most of the liquid has been absorbed.
Stir cranberries into the oat mixture.
Divide the muesli between bowls and top with the pecans to serve.
VARIATION - replace the cranberries with 140 grams tub of diced peaches in natural juice, drained and the pecans with slivered almonds.
Smooth Hummous


Ingredients:
chickpeas, olive oil, peanut butter, lemon juice, applesauce, garlic clove, salt

Directions:
Partially drain chick peas keeping some juice on reserve to thin hummous if needed.
Put all ingredients in blender and blend.
Can add juice in reserve if too thick.
Serve with homemade pita chips, in a wrap or on a pizza.
Gumbo Style Chicken Creole


Ingredients:
all-purpose flour, green bell pepper, onion, chicken breasts, diced tomatoes with green chilies, fresh parsley, Worcestershire sauce, garlic cloves, soy sauce, white sugar, salt, ground black pepper

Directions:
Heat oil in a large skillet over high heat.
Stir in flour and cook, stirring constantly, for 5 minutes or until mixture is the color of a copper penny.
Reduce heat to low and stir in bell pepper and onion.
Cook 10 to 15 minutes, or until tender, stirring occasionally.
Add chicken, tomatoes with green chile peppers, mushrooms, parsley, Worcestershire sauce, garlic, soy sauce, sugar, salt, pepper and hot sauce.
Stir together, cover and simmer for 20 minutes.
Low-Fat Oven-Fried Chicken


Ingredients:
low-fat buttermilk, chicken breast halves, chicken drumsticks, chicken thighs, all-purpose flour, salt, white pepper, ground cumin

Directions:
Combine chicken pieces and buttermilk in a large zip-top bag and marinate in refrigerator 1 hour, turning occasionally.
Preheat oven to 450°F.
Combine flour and seasonings in another large plastic bag.
Remove chicken from first bag (discarding marinade] and shake in flour mixture one piece at a time.
Shake off excess flour.
Place chicken pieces on a baking sheet lined with parchment paper.
Lightly coat chicken with cooking spray.
Bake for 35 minutes or until done, turning after 20 minutes.
Swiss Chard in Sauce Gruyere


Ingredients:
swiss chard, flour, butter, gruyere cheese, nutmeg, black pepper, salt

Directions:
Seperate the stems and leaves of the chard.
Wash the stems and cut diagonally into 1-inch pieces.
Wash the leaves in 2 changes of water as they can be sandy.
Spin dry and coarsely chop the leaves.
Heat the oil in a wok or large pan.
Add the stem pieces and a pinch of salt and stir-fry until tender, about 5 minutes.
Add the leaves and cover.
Steam until leaves wilt, stirring occasionally.
If mixture is too wet, uncover and cook off excess liquid.
Transfer to an oven proof casserole and set aside.
Preheat oven to 350°F.
Prepare a Sauce Velouté.
Melt butter in a saucepan.
Add flour and cook, stirring for 3-4 minutes.
Add 1/4 cup stock, stirring to form a paste.
Continue adding stock, a little at a time, stirring to incorporate before adding more stock.
This will prevent lumping.
When all the stock has been added, season with a dash of Old Bay and a grinding of pepper.
Continue to cook, stirring, until the sauce is thick enough to coat the spoon.
Remove from heat, stir in nutmeg, whisk in cheese, pour over chard.
Finish in oven 20-25 minutes.
Maryland Crab-Sweet Corn Chowder


Ingredients:
frozen whole kernel corn, onion, garlic, chicken broth, salt, white pepper, potato, yellow sweet peppers, green sweet pepper

Directions:
In a 2 qt saucepan, cook half of the whole kernel corn, the onion and garlic in hot cooking oil till onion is tender, not brown.
Carefully add chicken broth.
Bring to boiling; reduce heat.
Simmer, uncovered for 10 minutes.
Stir in whipping cream, salt, and white pepper.
Simmer, uncovered, for 10 min.
or until slightly thickened.
Watch carefully because it may foam and rise in pan.
Remove from heat; cool slightly.
Pour the cooled mixture into a blender container.
Cover and blend until smooth.
Return to same sauce pan.
Keep warm.
Meanwhile, in a small covered saucepan cook remaining corn and potato in boiling, salted water for two minutes.
Add chopped sweet pepper.
Cover and cook about 1 minute or til tender.
Drain.
Stir the drained vegetables into the soup.
Add the fresh or frozen crab meat; heat through.
If desired, garnish with parsley and red pepper strips.
Original Buffalo Wings
Category: appetizers-and-snacks
By Nancy Blair

If you are looking for a less greasy alternative, grill the meat instead of frying.  Serve with blue cheese dressing.  You can also use thighs in this recipe. Using thighs is less wasteful - no bones, no tips to throw away.  Just good eating! Serve these wings with blue cheese dressing.

Ingredients:
4 pounds chicken wings
salt and pepper to taste
4 cups vegetable oil
¼ cup butter
2 teaspoons hot pepper sauce
1 teaspoon distilled white vinegar

Directions:
Heat oil in a deep-fat fryer or large heavy pot to 375 degrees F (190 degrees C). Cut off tips, and separate each wing at the joint. Sprinkle with salt and pepper. Place half of the wings in the deep fryer. When the wings are golden brown and crisp, remove them and drain well. Salt wings to taste. Add remaining wings and repeat frying process. Once wings have drained a bit, place them in a large mixing bowl. Melt butter or margarine in a small saucepan. Mix in hot sauce and vinegar. Pour melted sauce over the cooked wings, and mix to coat the wings with sauce.

Prep time: 10 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 24 wings

Calories: 509.1
Fat: 50.7 g
Saturated fat: 9.4 g
Protein: 13.9 g
Cholesterol: 63.3 mg
Sodium: 79.1 mg
Beef Keema


Ingredients:
onion, garlic cloves, fresh ginger, ground beef, ground coriander, ground cumin, black pepper, turmeric, ground cinnamon, salt, potato, plain yogurt, peas, lemon juice, fresh cilantro

Directions:
In a large deep frying pan, heat the oil over moderate heat. Add the onion and cook until starting to soften, about 3 minutes.
Stir in the garlic and ginger and cook 1 minute longer. Add the beef and cook until no longer pink, about 3 minutes. Drain off any fat.
Add the coriander, cumin, pepper, turmeric, cinnamon and 1 teaspoon of the salt to the pan. Cook, stirring, for 1 minute. Stir in the potatoes, yogurt and milk.
Bring just to a boil. Cover the pan. Reduce heat to a simmer and simmer for 20 minutes. Uncover the pan and simmer for 5 minutes longer.
Stir in the peas and the remaining ½ teaspoon salt. Simmer until the peas are just done, about 2 minutes. Stir in the lemon juice and cilantro and serve.
Southern Cowboy Cookies


Ingredients:
granulated sugar, light brown sugar, butter, vanilla flavoring, eggs, flour, baking soda, baking powder, salt, rolled oats, raisins, pecans

Directions:
Preheat oven to 350 degrees., Cream sugars, butter, eggs, and vanilla until mixture is fluffy., In another bowl, sift flour, baking powder, soda, and salt., Blend this into creamed mixture., Add remaining ingredients., Drop by teaspoon onto ungreased cookie sheets., Bake approximately 12 minutes or until lightly browned., Other ingredients could be added to suit your taste.
Jj"s Beer Cocktail Meatballs


Ingredients:
lean ground beef, ketchup, beer, white sugar

Directions:
Make your meatballs about quarter sized, and either fry or bake them draining grease well.
In a deep saucepan or crock pot put in the sugar, ketchup, and add beer.  Mix well until sugar is pretty well dissolved.
Add in the cooked meatballs, and simmer with lid ajar on stovetop for 30-45 minute Or simmer in crockpot on low for 1-1 1/2 hours.
Be sure to stir a couple of times.
Sauce will thicken, and smells almost like sweet and sour sauce.
My friends like them over spaghetti noodles, and mashed potatoes.
These freeze well for future use.
How to Make Perfect Hard Boiled Eggs
Category: appetizers-and-snacks
By Chef John

This method makes the most perfect hard-boiled eggs ever. The whites are firm but not rubbery, and the yolks are cooked and still creamy.

Ingredients:
6  eggs

Directions:
Place eggs into a saucepan and pour in cold water to cover; place over high heat. When the water just starts to simmer, turn off heat, cover pan with a lid, and let stand for 17 minutes. Don't peek. Pour out the hot water and pour cold water over eggs. Drain and refill with cold water; let stand until eggs are cool, about 20 minutes. Peel eggs under running water.

Prep time: 5 mins
Cook time: 5 mins
Total time: 50 mins
Yields: 6 hard-boiled eggs

Calories: 71.5
Fat: 5 g
Saturated fat: 1.5 g
Carbohydrates: 0.4 g
Sugars: 0.4 g
Protein: 6.3 g
Cholesterol: 186 mg
Sodium: 70 mg
Salmon With Cilantro Pesto


Ingredients:
fresh cilantro, parmesan cheese, salmon fillets

Directions:
Preheat oven to 400*.
Line a baking sheet with aluminum foil or lightly spray with cooking spray.
In a food processor or blender, process the pesto ingredients for15 -20 seconds, or until slightly chunky.
Place the fillets about 2 inches apart on the baking sheet. Spread the pesto evenly over the top of the fillets.  Sprinkle with 1/4 cup almonds.
Bake 10-12 minutes, or until fish easily flakes when tested with a fork.
Butter Icing for Sugar Cookies
Category: desserts
By Cali

Here's a terrific recipe for icing sugar cookies, no raw egg whites. For any recipes that require egg whites, you can purchase dried, powdered egg whites at cake-decorating supply stores that can be substituted in most recipes calling for the regular raw egg whites, then you can still lick the bowl!

Ingredients:
1 ½ cups confectioners' sugar
3 tablespoons butter, softened
1 tablespoon vanilla extract
1 tablespoon milk
3 drops red food coloring
1 (2.25 ounce) jar red decorator sugar

Directions:
Combine confectioners' sugar butter, vanilla and milk, beating until creamy. Thin with a few more drops of milk (if necessary) to reach desired spreading consistency. Stir in optional food coloring. Spread frosting over cooled cookies and decorate with colored sugar, if desired.

Yields: 1 cup

Calories: 161.8
Fat: 4.4 g
Saturated fat: 2.8 g
Carbohydrates: 30.6 g
Sugars: 22.3 g
Protein: 0.1 g
Cholesterol: 11.6 mg
Sodium: 31.9 mg
Egg-Free Oatmeal Whole Wheat Quick Bread


Ingredients:
rolled oats, whole wheat flour, baking powder, salt, honey, maple syrup, skim milk, soymilk

Directions:
Preheat oven to 450°F (230°C].
Lightly grease and dust a 9x5x3-inch loaf tin.
Grind oats in a food processor or blender to form a meal/flour.
In a large bowl, combine oatmeal, whole-wheat flour, baking powder and salt.
In a separate bowl, vigorously whisk together honey and vegetable oil to form an emulsion; then stir in the milk and mix well until dissolved.
Add wet ingredients to the dry ingredients and mix well to form a moist, viscous batter.
Pour/spoon batter into prepared loaf tin and bake in preheated oven for 30-40 minutes or until the top starts to brown slightly.
Remove from loaf tin, cool completely on a wire rack and cut into slices (20 slices is the original yield].
Serve with honey, butter, syrup, or applesauce; or use in sandwiches.
Creamed Swiss Chard With Mushroom and Feta


Ingredients:
swiss chard, olive oil, garam masala, onion, butter, mushrooms, garlic cloves, ground nutmeg, salt, white pepper, hot water, feta

Directions:
Rinse the fresh chard leaves very well, trim the stalk ends, and separate the leaves from the stems/stalks on each side. Chop the stalks into pieces of about 1cm to 2cm. Roughly chop the leaves.
In a saucepan heat the oil, masala and onion to medium. Stir and cook for a few minutes.
Add chopped chard stems, butter, mushrooms, garlic, nutmeg, salt and white pepper. Continue sauteeing and stirring on medium heat until the chard stems and mushrooms are soft.
Add the water and chard leaves, give a good stir and put the lid on for a few minutes to steam the leaves until competely wilted.
Pulse using a stick blender in the saucepan, slowly adding cream, until the creamed chard is the consistency you require. This is where your skill and personal preference come in! I prefer my chard to retain some chunky texture of mushroom and chard stems in a creamy green base.
Finally stir in the feta cubes and allow them to slightly melt in the warm vegetables.
Ale Roast With Vegetables and Thyme


Ingredients:
sea salt, ground pepper, olive oil, onions, shallot, carrots, bay leaves, fresh thyme sprigs, ale, instant coffee, flat leaf parsley

Directions:
Season roast with sea salt and pepper on both sides., 2.     In a large skillet, sear all sides of the roast., 3.     Place onions in the bottom of a crock pot and put the roast on top., 4.     Add carrots, then potatoes., 5.     Add bay leaves and fresh thyme sprigs., 6.     Pour ale and beef stock over top., 7.     Add instant coffee., 8.     Cover and cook on low for 7 hours., 9.     Remove and plate the roast and vegetables.  Spoon au jus over the meat., 10.  Serve and enjoy!
Pallini Fresco


Ingredients:
"cranberry juice"

Directions:
Chill all ingredients overnight before making this (limoncello is best stored in freezer].
Add all ingredients to small glass and garnish with a lemon or lime slice.
Pineapple Onion Smothered Chicken


Ingredients:
shortening, chicken, pineapple chunks, water, flour

Directions:
In a large skillet, melt shortening and brown chicken well.
Add onion soup mix, pineapple, and 2 cups water.
Simmer covered, 45 minutes or until chicken is tender.
Remove chicken to serving platter.
Blend flour with remaining water; stir into liquid in the skillet.
Cook, stirring constantly, until thickened; Pour over chicken.