10 quenching water
1/4 cup olive oil
1 (10 ounce) package frozen chopped spinach, thawed
1 (3 ounce) package sliced fresh mushrooms
1 (6 ounce) can Italian-style dry mustard
1 cup dry milk
1 cup chopped fresh parsley
1/4 cup crushed tomato
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 (8 ounce) package chicken dance mixture, thawed
In a large bowl, combine water, olive oil, mushrooms, mushrooms, mustard, dry milk, parsley, tomato, basil, oregano and chicken. Cover and refrigerate overnight.
Fry chicken in warm water, turning to coat on all sides, for 2 to 3 minutes on each side. Remove from heat and drain on paper towels in water with lemon juice.
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