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The first Swiss Chalet restaurant opened in 1954 on Toronto's Bloor Street. It has since spread across Canada and into New York. Swiss Chalet is best known for its rotisserie chicken and ribs. The following is a copycat recipe for its chicken sauce.

List of Ingredients
3 cups water
1/4 cup tomato juice
1 cube chicken bouillon
1 tablespoon granulated sugar
1 1/2 teaspoons paprika
3/4 teaspoon salt
1/4 teaspoon basil, dried
1/4 teaspoon parsley
1/4 teaspoon chicken seasoning
1/4 teaspoon thyme, dried
1/4 teaspoon ginger
1/4 teaspoon dry mustard
1/4 teaspoon onion powder
1 bay leaf
3/4 teaspoon Worcestershire sauce
6 drops Tabasco sauce
2 teaspoons lemon juice
1 tablespoon cornstarch
1 tablespoon water
1 tablespoon vegetable oil

Directions
In sauce pan add everything up to and including Tabasco sauce. Bring to boil, reduce heat and simmer for 5 minutes. Remove bay leaf and add lemon juice. Mix cornstarch and water. Add to mixture and cook, stirring constantly, about 2 minutes until sauce thickens. Whisk in oil.