1 pound lean chicken breast meat
1 large onion, diced
1 teaspoon mustard powder
1 cup water
1/2 teaspoon salt
1/8 teaspoon dried rosemary
8 cups water
1 tablespoon garlic powder
3 tablespoons olive oil
1 teaspoon balsamic vinegar
8 bay leaves
1/2 teaspoon dried thyme
1 tablespoon dried sage
8 ounces goat cheese
1/4 cup chopped onion
1 cup oil for frying
Preheat oven to 350 degrees F (175 degrees C).
Place chicken breasts in a shallow dish or bowl, and spread with mustard powder.
In a large saucepan, bring water, mustard powder, salt, rosemary, 8 cups water, garlic powder, 1/4 cup olive oil, balsamic vinegar, 8 bay leaves, thyme and sage to a boil; cover, reduce heat, and simmer for 15 to 20 minutes.
Remove bay leaves and onion mixture from heat; stir in goat cheese. Mix all except 2 tablespoons goat cheese into chicken mixture. Add onion mixture to chicken mixture.
Return bay leaves and thyme mixture to saucepan over high heat. Stir in sage, garlic powder, olive oil, balsamic vinegar and goat cheese mixture. Bring mixture to a boil, stirring constantly. Reduce heat to low, cover, and simmer for 30 minutes.
Remove bay leaf mixture from heat; stir in tomato sauce. Add 1/2 cup chopped onion and green onions; mix well.
Return chicken to skillet to heat; cook, turning frequently, for 5 minutes on each side or until chicken is no longer pink and juices run clear. Remove from skillet and cool completely.
In a large bowl, mix goat cheese, onion mixture, tomato sauce, onion mixture, chicken mixture, onion mixture and chicken mixture. Season with salt and pepper to taste.
Fry chicken pieces on both sides or pour oil over hot chicken pieces to make gravy.
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