xiaoxl/recipe_data huggingface dataset:
Chinese Barbequed Salmon


Ingredients:
dry white wine, dark soy sauce, brown sugar, soy sauce, salmon steaks, papaya

Directions:
Stir first 5 ingredients in small bowl until sugar disolves.
Place salmon in nonaluminum pan; pour marinade over.
Cover and refrigerate 3 hours, turning salmon occasionally.
Prepare barbeque grill, adjusting rack 1 1/2 inches from fire.
Line platter with spinach.
Generously grease grill rack.
Transfer salmon to grill rack, reserving marinade.
Cook until salmon is opaque, about 9 minutes per inch thickness, turning once.
Meanwhile simmer marinade in small saucepan until reduced to 4 tablespoons, stirring frequently, about 6 minutes.
Transfer fish to spinach-lined platter.
Spoon marinade over, garnish with papya slices and serve immediately.
Quick and Easy Vegetarian Gravy


Ingredients:
fat-free evaporated milk, wine, bay leaf, pepper

Directions:
In saucepan whisk ingredients together and simmer low about 5 minutes., Makes about 3 1/2 cups.
Chipotle Plum Jam


Ingredients:
plums, chipotle chiles in adobo, adobo sauce, orange, sugar

Directions:
Place all ingredients in a pot and bring to a boil.
Cook rapidly to the gelling point.
As it thickens stir frequently to prevent sticking.
When it's at the gelling point remove and pour into sterilized jars with a 1/4 inch head space.
Adjust caps and process for 15 minutes in a water bath.
Turn off flame and remove lid. Let sit 5 minutes.
Remove to a draft free spot and leave for 12 hours. Remove rings and wipe jars, label, store in a dark pantry and enjoy!
Chocolate Banana Shake


Ingredients:
bananas, sugar, milk

Directions:
Put ice into blender, and pulverize.
Add peeled bananas, milk, sugar, and Chocolate Quik mix to taste.
(I use about 2 to 3 tablespoons] Blend until smooth and mixed.
Renette Apple Dessert


Ingredients:
apples, sugar, lemon zest, white wine, butter

Directions:
Peel and dice the apples.
Cook diced apples in a pan over low heat for ten minutes with the sugar, lemon peel, vanilla and white wine. Then, add the jam and carefully remove the lemon peel.
Whisk until creamy.
Cut 4 slices of soft white bread on the diagonal to make 8 triangles.
Use a butter knife to butter one side of the bread.  Line the bottom of a cake pan (with the buttered side of the triangles facing down]. Then do the same for the sides.
Fill the cake pan with the applesauce and cover with the remaining bread, buttered side up.
Bake in a 350° F oven for about 30 minutes.
Remove from the oven and serve.
Creamy Strawberry Daiquiris


Ingredients:
fresh strawberries, light rum, vanilla ice cream

Directions:
"Combine all ingredients in a blender container, process until mixture is smooth and serve."
Gluten Free Chicken "noodle" Soup


Ingredients:
celery rib, carrot, zucchini

Directions:
1. Bring chicken stock to a boil in a medium pot, then reduce to a simmer., 2. Add celery and carrots to pot and simmer until tender, about 10-20 minutes., 3. Add zucchini noodles and cook a few more minutes., 4. Serve.
Golden Grahams Treats


Ingredients:
miniature marshmallows, Karo light corn syrup, butter, margarine, vanilla

Directions:
Grease an 11x7 baking pan.
Heat corn syrup, butter or margarine and chips just to boiling, stirring constantly.
Remove from heat and stir in vanilla.
Pour over cereal in a large bowl. Toss quickly.
Fold in marshmallow and press into pan.
Red Velvet Fudge


Ingredients:
butter, evaporated milk, dark brown sugar, white sugar, mini marshmallows, orange zest, salt, white chocolate chips, pure vanilla extract

Directions:
Line an 8 x 8 inch baking dish with aluminum foil and lightly grease it.  Set aside.
Melt the butter in a medium saucepan over medium-high heat.  Once the foam subsides, stir in the evaporated milk, brown sugar, white sugar, marshmallows, orange zest and salt.  Bring the mixture to a rapid boil, stirring constantly.  Continue boil and stir the mixture until it reaches soft ball stage on a candy thermometer (140 degrees], about 4 to 6 minutes.
Immediately remove the saucepan from the heat and vigorously whisk in the milk chocolate, white chocolate, unsweetened cocoa powder, vanilla extract and optional red food coloring.  Continue to whisk the mixture until all of the chocolate chips have melted and the mixture is smooth.  You may need to set the saucepan on the hot stove top again for a minute or so to aid in completely melting the chocolate chips.
Once the mixture is smooth and creamy, pour the contents of the saucepan into the prepared baking dish.  Place it in the refrigerator to chill for at least 1 hour.
When you are ready to serve, cut the fudge into squares.  There is no need to cut the fudge until you are ready to serve it.
Enjoy!
Grilled Asian Cod
Category: world-cuisine
By SunnyDaysNora

Succulent cod marinated in a delicious Asian marinade is a great way to add some excitement to your grilled meal!

Ingredients:
12 ounces thick-cut cod
½ cup orange juice
⅓ cup reduced-sodium soy sauce
2 tablespoons lemon juice
2 tablespoons brown sugar
2 tablespoons chopped green onions
2 teaspoons ginger paste
2 teaspoons minced garlic

Directions:
Place cod in a gallon-sized freezer bag. Add orange juice, soy sauce, lemon juice, brown sugar, green onions, ginger paste, and garlic; mix to combine. Squeeze excess air out of the bag and seal. Marinate in the refrigerator for at least 2 hours. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place cod in a grill basket and cook on the preheated grill until internal temperature of fish reaches 135 degrees F (57 degrees C), 7 to 9 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 2 hrs 20 mins
Yields: 2 servings

Calories: 268.4
Fat: 1.6 g
Saturated fat: 0.3 g
Carbohydrates: 29.9 g
Sugars: 19.6 g
Dietary fiber: 1.4 g
Protein: 33.6 g
Cholesterol: 61.6 mg
Sodium: 1543.5 mg
Steelhead Trout Bake with Dijon Mustard
Category: world-cuisine
By Nora

This is really yummy - not overpoweringly mustardy! And, after all, any recipe that begins with white wine has to be good! It's not oily or buttery or anything. I've made it with salmon, and it's equally tasty.

Ingredients:
cooking spray
1 pound skinless steelhead trout fillets
¼ cup dry white wine
2 ½ tablespoons Dijon mustard
2 cloves garlic, pressed
1 tablespoon lemon juice
1 teaspoon dried dill weed
1 teaspoon lemon-pepper seasoning

Directions:
Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray. Arrange trout fillets in the baking dish. Mix white wine, Dijon mustard, garlic, lemon juice, dill, and lemon-pepper seasoning in a bowl; spread over the fillets, letting some run underneath the fish. Bake in the preheated oven until the fish is opaque and flakes easily, 10 to 15 minutes.

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

Calories: 145.3
Fat: 4.2 g
Saturated fat: 1.1 g
Carbohydrates: 3.4 g
Sugars: 0.3 g
Dietary fiber: 0.1 g
Protein: 19.2 g
Cholesterol: 93.8 mg
Sodium: 416.9 mg
Croatian Turkey Soup


Ingredients:
turkey, turkey, carrots, tomatoes, onions, celery root, kale, salt, black pepper, parsley, water

Directions:
Put cold water in a pot (appropriate large pot]. If you want better soup put turkey in cold water, if you want better turkey meat put it in hot water.
Rind carrots, onion, parsley, celery and put all other ingredients into water. Boil and after it boils reduce heat and cook for 3 to 4 hours.
Filter the soup into separate pot.
If you want, put into strained soup carrots, turkey meat (or liver, stomach, or hearts] and add noodles or whatever you like in soup, sprinkle with freshly minced parsley and serve.
Dee's Navy Bean Soup


Ingredients:
navy beans, carrots, carrots, ham bone, ham hock, potatoes, celery

Directions:
Soak beans overnight.
The next day, add the rest of the ingredients and cook on low until beans are tender, about 4 hours.
You will need to add water through the cooking process.
Beer Ganache


Ingredients:
dark chocolate, beer, butter

Directions:
In a heavy saucepan, bring beer and butter to a simmer, stirring until evenly combined.
Pour mixture over chocolate and stir continuously until chocolate melts and is integrated.
Oven Pancakes


Ingredients:
flour, milk, sugar, eggs, butter

Directions:
"Heat oven to 450 degrees. Place butter on 13x9 inch pan. Mix all ingredients together. Pour batter on top of boiling butter. Cook 15-17 minutes."
Vegan Pumpkin Bread Healthy and Tasty


Ingredients:
ground flax seed, water, turbinado sugar, applesauce, canola oil, pumpkin puree, whole wheat flour, cinnamon, fresh nutmeg, ground ginger, baking soda, baking powder, salt, walnuts

Directions:
Preheat the oven to 350 degrees.
Mix together the flaxseed and water until thickened.
Combine flax mixture in a large bowl with sugar, applesauce, oil, and pumpkin.
In a medium bowl, stir together the flour, spices, baking soda, bvaking powder, and salt.
Stir the dry ingredients into the wet. Fold in the walnuts. Lightly grease lof pans. Divide tinto two regular 8 inch loaf pans or four mini loaf pans. If you'd like, sprinkle on some oats or turbinado to garnish. Bake the large loaves for about 55 minutes and the smaller loaves for about 40 minutes. Let sit for 20 minutes before removing from the pans.
Spicy Roast Beef Sliders
Category: main-dish
By Cindylee Bloomer

Sloppy, melty goodness. Usually I make these roast beef sliders without the flour to thicken the broth into a gravy, so you can absolutely do it without the flour and just strain the meat before putting on the sliders and then use the sauce like an au jus to dip in on the side, but I preferred these with the meaty gravy. Reminded me of a grown up Sloppy Joe. Yum!

Ingredients:
½ pound thinly sliced deli roast beef
1 (10.5 ounce) can condensed beef consomme, undiluted
1  jalapeno pepper, diced, or more to taste
1 dash Worcestershire sauce
salt and ground black pepper to taste
¼ cup all-purpose flour, or as needed
12  Hawaiian bread rolls, split
6 slices provolone cheese
6 slices pepper Jack cheese
2 tablespoons spicy horseradish, or to taste

Directions:
Preheat the oven to 300 degrees F (150 degrees C). Roughly chop roast beef until crumbly. Combine consomme, jalapeno, Worcestershire sauce, salt, and pepper in a saucepan over medium heat; bring to a simmer. Add roast beef, lower heat to medium-low, and simmer until heated through, 1 to 2 minutes. Add flour and stir constantly until thickened into a gravy, 3 to 5 minutes. Remove from the heat. Slice rolls in half without separating rolls from each other. Put bottom halves on a baking sheet and layer with provolone cheese slices. Spoon meat mixture on the provolone and cover with Cheddar cheese slices. Add a thin smear of horseradish and place top rolls on top. Bake in the preheated oven until cheese is melted, about 5 minutes. Cut sliders apart to serve.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 12 sliders

Calories: 386.1
Fat: 6.7 g
Saturated fat: 7.9 g
Carbohydrates: 45.5 g
Sugars: 0.7 g
Dietary fiber: 2.2 g
Protein: 24.4 g
Cholesterol: 66.5 mg
Sodium: 719.8 mg
Alfredo Chicken Supper


Ingredients:
boneless chicken breast halves, olive oil, alfredo sauce, fresh mushrooms, tomatoes and green chilies, mozzarella cheese

Directions:
Preheat oven to 425 degrees.
Cook ravioli as directed.  Drain and set aside.
In a skillet, heat oil and add chicken breasts and saute until lightly browned on both sides.
When chicken is browned push to one side of skillet and add mushrooms and cook about 2 minutes, just enough to slightly flavor and softened.  Remove pan from heat.
In a bowl combine, sauce, mushrooms and tomatoes.
Add ravioli (the more you add the less saucy].  Toss to coat.
Transfer to a greased shallow 5 cup baking dish (I used my 11 x 7 pan].
Place chicken breasts on top of ravioli.
Place a slice of cheese on each chicken breast.
Sprinkle with bread crumbs.
Bake, uncovered at 425 degrees for 15 to 20 minutes or until cheese is melted and golden on top.
Pumpkin & Bean Cannelloni With Cream Sauce.


Ingredients:
pumpkin, fresh ricotta, garlic clove, fresh sage, egg, white wine, coarse grain mustard

Directions:
Mix pumpkin, cheese, beans, garlic, half the sage and egg white together in a bowl.
Spoon half the filling lengthways along each lasagna sheet & roll up, Cut in half and place seam side down in a steamer.
Cook covered for 10 minutes.
Combine cream & egg yolk in a saucepan, add wine, mustard & remaining sage. Stir over a gentle heat until slightly thickened.
Serve cannelloni with sauce.
Acorn Squash Stuffed With Apple Couscous


Ingredients:
couscous, prune, dried cranberries, cardamom, maple syrup, acorn squash, pecans

Directions:
Place couscous in a small mixing bowl. Set aside., Bring apple juice to a boil in a small saucepan & pour over the, couscous. Cover & set aside until the juice is absorbed. This will, take 15 minutes., Stir in the fruit, apple juice concentrate, cardamom and maple syrup., Set aside., Steam squash halves until tender, about 15 minutes. Drain & place on a, baking sheet., Preheat oven to 350°F Fill squash halves with the, couscous mixture & bake for 20 minutes. Top with pecans & serve.
French Toast With Caramelized Pecans, Strawberries and Cream


Ingredients:
fresh strawberries, sugar, sugar, heavy cream, cream cheese, eggs, milk, ground cinnamon, butter, pecans, brown sugar

Directions:
In a food processor, blend together heavy cream, cream cheese and 1 tablespoon sugar until thick and creamy.
In a baking dish, whisk together eggs, milk, cinnamon and remaining 2 tablespoons sugar. Place bread slices in pan and soak on each side until well coated and soaked through. In a large skillet or griddle over medium heat, melt 1 tablespoon butter. Remove and drain the bread slices and cook until golden turning once, about 5 to 7 minutes.
Meanwhile, in a skillet over medium heat, add the pecans, brown sugar and 2 tablespoons butter. Stir until sugar has melted and pecans are coated and sticky. Serve French toast with dollop of cream, sticky pecans and strawberries.
Avocado Raita (Indian Guacamole!)


Ingredients:
avocados, onion, tomatoes, green chili, red chili powder, cumin powder, fresh cilantro leaves, unsweetened plain yogurt, salt

Directions:
Remove the peel and seed from the avocados and put into a mixing bowl. Mash till almost smooth.
Add the chopped onion, tomato, green chilli, all the spices and the lemon juice and chopped cilantro or parsley. Mix until all ingredients are blended.
Add the yogurt, salt to taste and stir to blend with avocado mixture.
Chill well in refrigerator and serve.
Jambalaya Soup


Ingredients:
chicken broth, tomatoes with juice, garlic, dried thyme, dried marjoram, cayenne pepper, onions, celery, long grain rice, andouille sausages, chorizo sausage, red bell pepper, medium shrimp, fresh okra

Directions:
In a saucepan,bring broth,tomatoes,garlic,herbs and cayenne to a boil.
In a 5-or6-qt slow-cooker, mix onion,celery,rice and sausage.
Add broth.
Tuck in drumsticks,meaty side down,to cover.
Scatter bell peppers on top.
Cover;cook on low-heat setting 7-8 hrs,or on high for2 1/2-3 hrs,until rice has softened and chicken is tender.
Uncover then turn to high.
Add shrimp and okra;cover.
Simmer 5 minutes,until shrimp are cooked and okra is crisp tender.
Remove drumsticks;remove bones,if desired.
Ladle in soup bowls and add chicken to each bowl.
MY NOTES:You may add or subtract to your liking.
I have used chicken thighs and chicken breasts and I have also used smoked sausage.
Use more or less seasonings or add different ones.
I also make this in my dutch oven on the stove top.
If you do it this way cook everything but the shrimp and okra for about an hour&10 min,then add shrimp and okra and simmer for about 5 more minutes.
Have fun!
Pumpkin Melt in Your Mouth Biscuits


Ingredients:
flour, baking powder, salt, sugar, cinnamon, nutmeg, allspice, butter, pumpkin puree, milk

Directions:
Preheat oven to 450 degrees F., Sift flour into mixing bowl., Stir in remaining dry ingredients., Cut in butter with a pastry blender until mixture is crumbly., Stir in pumpkin and milk to form a soft dough., Roll out on floured surface to1/2-inch thickness., Cut out biscuits with biscuit cutter., Place on greased baking sheet., Bake for 15 to 20 minutes.
Kitchari - Indian Seasoned Rice


Ingredients:
basmati rice, ghee, butter, cumin seed, brown mustard seeds, turmeric, rock salt, sea salt, water

Directions:
Rinse the rice and mung beans until the water is clear.
In a saucepan over medium heat, heat the ghee and add the mustard seeds and cumin seeds. Stir a moment until the seeds pop.
Add the rice, mung beans, turmeric, and salt, and stir until well blended with the spices.
Add the water and bring to a boil. Boil for 5 mins, uncovered, strring occasionally.
Turn down the heat to low and cover, leaving the lid slightly ajar. Cook until tender, about 20-25 minutes.
Crusty White Bread


Ingredients:
active dry yeast, warm water, sugar, salt, all-purpose flour

Directions:
Dissolve yeast in warm water.
Add  sugar, salt, oil and 3 cups four, mix well.
Add enough remaining dough to make dough easy to handle.
turn out dough into lightly floured, cloth covered surface and knead till smooth and elastic.
Place dough in oiled bowl and brush top with oil.
Cover dough with a damp cloth, and let dough rise 1 hr, or until doubled.
Punch down dough and divide in half.
Roll each half into a 9x18 inch rectangle, and starting at she short side, roll up into a roll.
Press down ends of roll to seal, and tuck ends under roll.
Place roll in greased loaf pan, seam side down and cover with damp cloth.  Repeat with other roll. Let rise 1 hr, or until doubled.
Heat oven to 400F and bake approx 35 minute  Loaves should be golden brown and sound hollow when tapped.
Vegan Chocolate Ganache Pumpkin Spice Cake


Ingredients:
chocolate chips, pumpkin, vanilla, canola oil, ground flax seeds, Ener-G Egg Substitute, flour, cocoa powder, baking soda, baking powder, salt, cinnamon, nutmeg, clove, chocolate chips, margarine, soymilk

Directions:
Preheat oven to 350, grease or spray a 9x9 pan.
Melt chocolate chips in a double boiler (or in the microwave for 30 sec. intervals, stirring after each 30 seconds until melted] in a medium bowl.
Stir in pumpkin, vanilla, oil and flaxseed to the melted chocolate.
Mix all dry ingredients (flour, cocoa powder, baking soda, baking powder, salt, cinnamon, nutmeg and cloves] until well combined, and stir in wet ingredients.
Spread evenly into the pan (batter will be thick] and bake for 25 minutes or until toothpick inserted comes out clean. Let cool.
Ganache: melt margarine and soymilk in a small bowl (either in the microwave or on a double boiler]. Stir in chocolate chips and continue heating until melted and smooth.
Spread over cake when cake is cooled, refrigerate cake if you want ganache to set (or dig in for melty chocolate-y heaven :D].
Peaches and Cream Cookies


Ingredients:
eggs, sugar, flour, baking powder, cornstarch, milk, sugar, vanilla, marshmallow cream, apricot gelatin, strawberry Jell-O gelatin dessert

Directions:
In a large bowl, beat eggs lightly.  Add sugar, oil, flour and baking powder.  Mix well.  Refrigerate 3-4 hours, or overnight.
Roll in small balls, approximately the size and shape of a lagre grape.  Bake 325 degrees for 15 - 18 minutes.  While cookies are still warm, scoop out small hole on the flat side (melon scoop or small knife is good for this].
For the icing:  Thicken cornstarch and milk in a small saucepan over medium heat, approximately 5-10 minutes.  Let stand to cool.  Do not put in refrigerator or it will get yucky.  Cream sugar and crisco with a mixer, add vanilla, marshmallow creme and cornstarch/milk mixture.  Beat for 10 minutes.  Fill cookies with icing and "cement" two cookies together.   I sometimes freeze cookes at this point.
Mix peach jello according to directions, but do not refrigerate.  Put dry apricot jello and strawberry jello into separate bowls.  Quickly* dip the cookie into the "wet" peach jello, roll cookie in dry apricot jello, then dip the bottom of the cookie into the dry strawberry jello.  Add green leaf to make the cookie look like a peach.
*It is important to not overwet the cookie when you dip it or it will fall apart!
Monte Cristo Sandwich With Sweet Mustard Sauce


Ingredients:
red currant jelly, Dijon mustard, water, Egg Beaters egg substitute, nonfat milk, salt, black pepper, cooked ham, powdered sugar

Directions:
To prepare sauce, combine first 4 ingredients in a small saucepan over low heat, stirring well with a whisk. Cook until jelly melts.
To prepare sandwiches, combine egg substitute, milk, salt, and pepper in a shallow dish.
Place one slice each of the turkey, ham, and cheese on each of 4 bread slices. Top with remaining bread slices. Dip both sides of each sandwich into the egg substitute mixture. Place sandwiches in a large nonstick skillet coated with cooking spray over medium-high heat. Reduce heat to medium; cook for 3 minutes on each side or until sandwiches are golden. Sandwiches can also be cooked in a pannini press.
Sprinkle sandwiches with powdered sugar. Serve sandwiches with sauce.
Old Fashioned Potato Salad
Category: salad
By jewellkay

This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili.

Ingredients:
5  potatoes
3  eggs
1 cup chopped celery
½ cup chopped onion
½ cup sweet pickle relish
¼ teaspoon garlic salt
¼ teaspoon celery salt
1 tablespoon prepared mustard
ground black pepper to taste
¼ cup mayonnaise

Directions:
Bring a large pot of salted water to a boil.  Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

Prep time: 45 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 8 servings

Calories: 206.4
Fat: 7.6 g
Saturated fat: 1.5 g
Carbohydrates: 30.5 g
Sugars: 6.4 g
Dietary fiber: 3.5 g
Protein: 5.5 g
Cholesterol: 72.4 mg
Sodium: 334.7 mg
Slow Cooker 4th of July Chuck Roast Barbecue Sandwiches


Ingredients:
onions, Worcestershire sauce, apple cider vinegar, white vinegar, beef bouillon granules, dry mustard, chili powder, garlic, ketchup, light butter

Directions:
Place roast in a 3 1/2 or 4 quart electric slow cooker; add onion.
Combine cola and next 7 ingredients; cover and chill 1 cup sauce.
Pour remaining sauce over raost.
Cover with lid; cook on High for 1 hour.
Reduce heat to Low; cook 8 hours or until roast is very tender.
If time doesn't permit, you can omit cooking it on High for 1 hour.
Just add two hours to the Low cooking time.
Remove roast with chopped onion from cooker using a slotted spoon and shred meat with 2 forks.
Combine reserved sauce, ketchup and butter in a saucepan; cook over medium heat, stirring constantly, until thoroughly heated.
Pour sauce over shredded meat, stirring gently.
Spoon meat mixture on buns.
Cola Chicken Drumsticks


Ingredients:
onion, brown sugar, garlic cloves, ketchup, ginger, yellow mustard, Worcestershire sauce, sea salt, chicken drumsticks, chicken broth

Directions:
Combine the cola, onion, brown sugar, garlic, ketchup, ginger, mustard, Worcestershire, and salt in a large bowl.  Add the chicken and toss to coat.  Cover and refrigerate for at least 1 hour.
Remove the chicken from the marinade; set the marinade aside.  Pat the chicken dry.  In a deep skillet set over medium-high heat, heat 1 inch of peanut oil.  Working in batches, fry the chicken, turning occasionally, until the skin begins to crisp and brown, about 7 minutes.  Transfer the chicken to paper towels to drain.  Discard the oil.
Put the reserved marinade and chicken broth into the skillet and bring to a boil over high heat.  Reduce the heat to low and add the chicken.  Simmer for 15 minutes, turning once.  Transfer the chicken to a serving platter.
Boil the sauce, stirring occasionally, for 5 minutes or until thickened slightly. Pour the sauce over the chicken.