4 Skinless Boneless Chicken Breast Halves 3/4 Cup white wine 1/4 Cup Soy Sauce, Low Sodium 1 Cup Nonfat Veg Chicken Broth, Low Sod 2 Tsp. ground ginger 1 Tbsp brown sugar 1/4 Tsp. oregano Bring broth to boil and add wine, soy sauce, ginger, sugar, and oregano. Simmer five minutes. Arrange chicken in shallow baking pan and pour in sauce. Bake for 45 minutes at 350 deg F, then turn chicken and bake an additional 45 minutes. Sauce can be thickened with cornstarch and served. This was extremely good...very quick and easy too!! Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie.com>
How To make Chicken Piquant's Videos
Cajun Chicken Sauce Piquant | Let’s Go!
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Cajun Sauce piquant or piquante
JB's way
How to make Cajun Chicken Sauce Piquant - The Wolfe Pit
The Wolfe Pit makes a rich and spicy Cajun Chicken Sauce Piquant. PRINT FULL RECIPE - Chef Bourque - JB -
Chicken Sauce Piquant is hands down one of my favorite Cajun dishes to make. I hope y’all enjoy!
HOW TO!** Louisiana Cajun Style Sauce Piquant w/ WILD HOG!
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Taylor Denham, a regular of the channel took over to show y'all how he makes his sauce piquant. It was sooooooo delicious, I wish y'all could taste it!
Chicken Sauce Piquant - How to make Chicken Sauce Piquant
Creole sauce, also referred to as red gravy, creole tomato sauce, and sauce piquant in New Orleans, is a Creole cuisine, Haitian cuisine, and New Orleans cuisine sauce made by sautéing vegetables in butter and olive oil. It is used in the American south. It is made with tomatoes, the Cajun holy trinity (celery, bell peppers, and onions), garlic, seasonings, and herbs. Stock (usually chicken) is also used and seasoned with cayenne, hot sauce, bay leaf, salt, black pepper, thyme, and parsley.
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