Bourbon Street Chicken
½ pound unsalted butter
4 boneless skinless chicken breasts, cut into strips
1 bottle (about 11 ounces) hoisin sauce, more or less or to taste
1 cup chicken base
2-4 tablespoons water
Melt butter in a large skillet and sauté chicken.
In a medium bowl, mix together chicken base with the water; add the hoisin sauce and stir to combine. Pour mixture into skillet. and stir to combine. Simmer about 45 minutes; chicken should be tender and pull apart with a fork. Serve over cooked rice.
Serves six.
Chef's note: This dish can be flavored-up with hot sauce if desired.
Chef Patrick Reardon, Gumbo A Go-Go, Palatine
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