1 1/2 cups chicken broth
1 cup chicken bouillon
4 tablespoons cornstarch
3/4 teaspoon white sugar
1 teaspoon dried thyme
1/4 teaspoon dried basil
1 teaspoon dried oregano
1/2 cup sunflower seeds
1/2 teaspoon salt
3 teaspoons vegetable oil
1 1/2 tablespoons lemon juice
1 (4 ounce) can sliced fresh mushrooms, drained
1 pinch ground lemon zest (optional)
chicken stock
Place the broth, bouillon, cornstarch and sugar in a large saucepan, and bring to a boil. Stirring constantly, just until the mixture is heated through. Reduce heat to low, and simmer until the mixture is thickened.
In a small bowl, mix cornstarch and lemon zest. Mix sugar with thyme, basil and oregano, pour over broth mixture. Mix lemon juice with mushrooms, lemon zest and salt; blend together. Heat the oil in a large skillet over medium heat. Place the thigh meat in the skillet. Saute thoroughly, patting down with hot oil until no meat is stuck.
Place the cooked thigh meat in the skillet, and gently brown on both sides. Use a spatula to clean up the grease, and and spoon over the chicken sausage.
Transfer the cooked chicken, coating all sides, to a large bowl and place in a cool cool place to finish cooking. Season with lemon zest per package directions. Serve on rolls, or serve as a side dish.