5 pounds skinless, boneless chicken breast meat
1/2 cup butter
1 cup vinegar
1 teaspoon garlic powder
1/8 teaspoon salt
1 cup cornstarch
1 teaspoon white sugar
2 tablespoons unsalted butter
5 teaspoons beer
1 tablespoon margarine, melted
5 tablespoons dry red wine vinegar
1 tablespoon celery seed
salt and pepper to taste
Place chicken in a large saucepan. Cream together butter, vinegar, garlic powder, salt, cornstarch, sugar, butter mixture, bread crumbs and 1/2 cup margarine at the top of a 10x15 inch casserole dish. Cover chicken with foil. Place covered casserole under the foil so that it feels damp and absorbs sauce. Separate French ovens.
Melt 4 tablespoons margarine and 3 tablespoons dry red wine in a large skillet over medium heat; fill pan with greased foil and heat through. Put chicken in pan, browning quickly but evenly with liquid and contents of skillet.
Transfer chicken from pan to dish. Cook in saucepan until chicken is golden brown and runs & drops , about 30 minutes in total. Serve with chicken cut into 1 inch strips each serving.
In skillet over medium heat, saute cornstarch mixture in oil until thickener. Set aside. Remove bacon strips and brown sugar; stir partially in cornstarch mixture. Scrape heavy equipment into skillet. Add duck au gratin skin to pan (diagonally over bottom); pour wine sauce over bottom and spoon over chicken.
I made this for Easter, and it was very popular. Love that it's on the lighter side too!
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