4 skinless, boneless chicken breast halves
1 large carrot, cut into wedges
3 carrots, cut into wedges
1 small onion, cut into wedges
1 1/2 tablespoons beef bouillon granules, divided
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 tablespoons garlic powder
4 teaspoons dried oregano
1 teaspoon olive oil
2 tablespoons dry mustard
2 cups all-purpose flour
1 1/2 cups chicken broth
1 (10.75 ounce) can evaporated milk
1/4 cup diced celery
1 (16 ounce) package cream cheese, softened
3 tablespoons Worcestershire sauce
1 teaspoon hot pepper sauce
1 (8 ounce) can sliced mushrooms
1 (16 ounce) package shredded Swiss cheese
Place chicken in a large metal bowl. Season with salt and pepper. Mix together 2 tablespoons beef bouillon, 1/2 teaspoon salt and garlic powder. Stir in 1/2 teaspoon dried oregano and basil; pour mixture over chicken. Cover tightly with aluminum foil.
Cover tightly with foil and refrigerate over night.
Dredge chicken in flour, then in water, then in 1/2 cup lemon juice (optional). Microwave chicken in microwave 3 minutes per inch of water, 3 minutes per inch of water; drain and permit to stand 8 hours.
Cook chicken according to package directions. Heat oil in large skillet over medium-high heat; add chicken and cook 5 minutes, turning once, until golden brown. Transfer chicken to foil-lined baking dish. Sprinkle with remaining 1/2 tablespoon vegetable bouillon. Heat remaining 1 tablespoon vegetable bouillon in large skillet over medium heat. Sprinkle chicken with remaining one tablespoon vegetable bouillon.
Bake chicken uncovered in preheated oven until juices run clear, about 8 minutes. Remove foil from baking dish. Season with Worcestershire sauce. Pour water over chicken and sprinkle with mushrooms. Cover dish and place over medium heat.
Bake uncovered at 350 degrees for 30 minutes. Assemble with mushrooms: Brush regularly with 2 tablespoons olive oil and sprinkle with parsley.
⭐ ⭐ ⭐ ⭐