1 tablespoon vegetable oil
1 teaspoon liquid smoke flavoring
1 tablespoon honey
1 small onion, minced
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon sesame seeds (optional)
1 clove garlic, minced
2 tablespoons all-purpose flour
2 teaspoons freshly ground black pepper
1 cup heavy cream
2 tablespoons butter
1 teaspoon yeast
Heat oil and liquid smoke in a saucepan over medium heat. Dissolve flour and salt in a bowl; stir in honey, onion, Worcestershire sauce, thyme, sage, sesame seeds, garlic, flavor and mustard. Reduce heat to low; cook, stirring, until sausage is evenly brownedish.
Return chicken to skillet over medium-high heat, combining saute and browning sauce (if using) and sugar until thickened. Continue heating, stirring, to dissolve flour, cheese, salt and pepper. Add chicken and vegetables to skillet. Cook, stirring constantly, for 1 minute, or until chicken is cooked through (no longer pink inside). Remove chicken and vegetable scraps. Serve chicken and vegetables sauce over red rice with wine. Drain.