1/2 cup butter or margarine
3 tablespoons cornstarch
1 1/2 teaspoons onion powder
1/4 teaspoon garlic powder
1 (4 ounce) can chicken broth or chicken stores
1 cup ketchup
1/4 cup yellow mustard
1 tablespoon white sugar
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
1 (8 ounce) can chicken noodle soup
To Make Sauce: Butter and salt as desired per package directions.
In a microwave-safe bowl, mix butter and cornstarch. Stir just until cornstarch thickens.
Stir the cornstarch mixture with the onion powder and garlic powder. Mix until ingredients are well combined.
Stir in chicken broth. Mix well. Proceed with 1/2 cup ketchup and 1/4 cup yellow mustard. Stir well into the top of the chicken steaks, still in the pan.
Arrange steaks straight on a blanket cutting them in half. Cover with steaks, locking with a toothpick or wooden pick. Ladle in hot vegetable broth while still steaks warm.
Return steaks hot with green sauce. Heat ranch dressing well. Drain tails, discard meat, and cut steak.