1/4 cup
1 tsp hot pepper sauce (
1 tsp Worcestershire sauce
2 TBS butter
1 lb. skinless boneless chicken breasts,
cut into 1" chunks
2 carrots, cut into sticks
3 celery stalks, cut into sticks
Combine the hot sauce, pepper sauce, Worcestershire
sauce in a small saucepan over medium heat. Bring to a boil and cook 1
minute. Remove from the heat and add 5 tsps of
the butter, stirring until melted.
Melt the remaining 1 tsp of the butter in a large nonstick
skillet over medium high heat. Add the chicken and cook, stirring
frequently until well browned, about 8-10 minutes. Add the pepper sauce
mixture and cook for about 1 minute longer, tossing the chicken to coat.
Serve with carrots and celery sticks.
Makes 4 servings @ 5 points or CORE + 2 points