2 tablespoons olive oil
6 small garlic cloves, chopped
1 teaspoon sumac powder
4 teaspoons white sugar
1 (8 ounce) package cream cheese, softened
2 teaspoons Sriracha-colored pepper, to taste
4 skinless, boneless chicken breasts
2 teaspoons Worcestershire sauce
2 teaspoons hot pepper sauce
3 tablespoons Worcestershire sauce
1/3 cup water (250 milliliters)
4 teaspoons Italian seasoning
Melt 2 tablespoons oil in a medium saucepan over medium heat; saute garlic and sumac in oil until smooth; add crushed salt and brown sugar; stir for 2 to 3 minutes. Stir in flour, cream cheese, sauce and pepper sauce. Reduce heat and simmer over medium heat until all serve.
Pour into a medium saucepan 4 cups water and bring water to a boil. Cook, stirring constantly, until mixture reaches desired consistency. Remove from heat and whisk in seasoning packet. Thinened sauce with lemon juice; serve over meat.
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