My Take on Lean Cuisine Glazed Chicken

23 For I received from the Lord what I also delivered to you, that the Lord Jesus on the night when he was betrayed took bread,

24 and when he had given thanks, he broke it, and said, "This is my body, which is for you. Do this in remembrance of me."

25 In the same way also he took the cup, after supper, saying, "This cup is the new covenant in my blood. Do this, as often as you drink it, in remembrance of me."

26 For as often as you eat this bread and drink the cup, you proclaim the Lord's death until he comes.

27 Whoever, therefore, eats the bread or drinks the cup of the Lord in an unworthy manner will be guilty concerning the body and blood of the Lord.

28 Let a person examine himself, then, and so eat of the bread and drink of the cup.

29 For anyone who eats and drinks without discerning the body eats and drinks judgment on himself.

30 That is why many of you are weak and ill, and some have died.

31 But if we judged ourselves truly, we would not be judged.

32 But when we are judged by the Lord, we are disciplined so that we may not be condemned along with the world. - 1 Corinthians 11:23-32

3 large Chicken tenderloins, cut into bite size pieces

Paste Rub for chicken

1/2 of a large lemon, the Lemon zest and the Lemon juice

1 t smoked paprika

1/2 t molasses 

1/2 t sumac

1/2 t tarragon 

1/2 t sugar

1/2 t onion powder

1/2 t garlic granules 

1/2 T t olive oil

A few turns Smoked salt ( I use Alder wood) buy online

A few turns Cracked black pepper

Mix up rub.

Rub chicken and let sit 15 minutes.

This tenderizes the chicken as well as gives a wonderful flavor.

Add 1 T clarified butter to skillet.

Sauté chicken.

Set aside.

1/2 inch of a carrot, fine grated

1/2 celery stalk, chopped

1 T Clarified butter

1/2 t dry chicken base seasoning

6 button Mushrooms, chopped

1/4 c onions, sliced thin 

6 green beans, chopped ( I used cooked ones)

Using the same skillet, heat butter and cook until veggies are slightly tender.

Add chicken, stir around and add 1 c water.

Cook until it makes a glaze.

Serve over sticky rice.