1 teaspoon Worcestershire sauce
1 teaspoon prepared horseradish
3 tablespoons lemon juice
1/2 teaspoon mustard powder
1/2 teaspoon dried minced onion
1 cup distilled white vinegar
1/4 cup molasses
In a small saucepan, combine Worcestershire sauce, horseradish, lemon juice and mustard powder. Mix thoroughly. Scrub the lemon juice off of the yellow part of the clay, and allow to cool. Stir in the vinegar and molasses.
Place the chicken into the saucepan, and heat through. Discard any leftover juices and toss chicken with the sauce. Refrigerate at least 4 hours before serving.
I am not sure why, but this did not recipe fund well. The dough was extremely sticky and slowly oozed off. I ended up making just enough for about half the recipe, but leaving the rest on the table. It was still pretty thin, so maybe next time I will add another egg to try & iron out. Will make this again!
I was really pleased with this recipe. It was super easy and quick. The dried ingredients helped though.
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