2 ounces lemon pepper
1 tablespoon garlic powder
1 tablespoon white sugar
1 teaspoon Chinese flavor seasoning
6 skinless, boneless chicken thighs
1 cup chicken broth
4 ounces chicken broth
2 cubes chicken bouillon
1 cup chicken broth, divided
1/2 cup white wine
1 (12 fluid ounce) can or bottle nonfat milk
1 (1.25 ounce) package instant chicken noodle soup mix
1/4 cup hot milk
1 (5 ounce) can mushroom sauce
Place the lemon pepper, garlic powder, sugar, Chinese seasoning, chicken and broth in a large saucepan. Bring to a boil. Reduce heat and simmer 15 minutes.
Remove the skin from the chicken and place it on a large platter. Heat lightly in a 9x13 inch dish or broiler pan.
Add the chicken broth and drink in about 5 minutes.
Add the bouillon cube, broth, broth mixture, broth mixture and chicken. Stir gently until everything is well blended. Return chicken to pot, water, mushrooms, drippings and sauce. Simmer 10 minutes or until chicken is tender.