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Chicken Fall Recipe


6 skinless, boneless chicken breast halves

1 cup milk

1 large onion, cubed

2/3 cup mayonnaise

2 teaspoons all-purpose flour

1 teaspoon lemon juice spices

1/2 teaspoon chicken bouillon granules


Remove chicken from bones. Sprinkle with milk and vegetable oil. Let rest in refrigerator.

Place chicken in an 8x1 inch nonstick pot. Cook over gentle heat for 45 to 50 minutes, or until turkey is cooked through. Remove skillet from heat. Pour rice into pot; stir to coat.

Increase heating, and reduce heat to medium-low heat. Cover pot, and simmer for 10 minutes, pan shaking many times until liquid is absorbed. Then heat kabobs in saucepan over medium heat and lightly brush with egg whites.

Stir together mayonnaise, flour and lemon juice spices; allow to cool to lukewarm. Pour kabobs over chicken at cool temperature. Refrigerate 10 to 12 hours, stirring once during warm time (up to 4 minutes).


Potrono writes:

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Great recipe although a bit bland. I used unsalted butter, dried minced garlic, and used white vinegar as a dip.  I didnt have any tater tots on hand so I used plain old rice. I will make this again..........