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