Yes, I said SAUCE!<\/p>\n
Ok, it’s not gravy-type sauce, but it is yummy flavor for your chlicken. Here’s what to do:<\/p>\n
-Cut your chicken breast into cubes. (Remember to weight your chicken before starting. 100g if you’re following Dr. Simeons Protocol<\/a>)<\/p>\n -In a medium saucepan, add the following:<\/p>\n -1\/4 cup water<\/p>\n -2tbs (ish) Vinegar (Pick your favorite – I like white balsamic vinegar or white wine vinegar\u00a0for this)<\/p>\n -1 packet PureVia or Truvia (if you use them), or a pinch of pure Stevia. (I use just a little bit on the end of a teaspoon.)<\/p>\n -Salt & Pepper to taste.<\/p>\n Cover. Cook over medium heat until chicken is cooked through. Stir occasionally. Remove lid, reduce heat to medium-low, and cook uncovered until almost all of the\u00a0liquid has evaporated. STAY WITH IT! This dish will go from delicious to disaster in seconds.<\/p>\n Once the water has almost completely evaporated, let it cook a little longer (30 seconds or so) until the liquid looks thick and coats the chicken. Serve Immediately.<\/p>\n This recipe can also be done with beef. Just use balsamic vinegar for the lighter vinegars.<\/p>\n Feel free to add different spices and seasionings to make the dish your own!<\/p>\n