2 lbs boneless, skinless chicken breasts
2 teaspoons prepared mustard
1 pinch garlic powder
1 pepper
1/2 tbsp. powdered sugar
1 1/2 cup butter
4 slices bacon, cooked
1 bay leaf
2 lbs sliced mushrooms
1 onion, cut in quarters
1 bell pepper, sliced into rings
1 red bell pepper, sliced into rings
1 tablespoon bourbon
1 bay leaf
1/2 lb sliced mushrooms
1/2 container water
1/4 cup soy sauce
Preheat oven to 425 degrees.
Place the sugar, mustard and garlic powder in a medium bowl and let sit for 10 minutes. Coat skillet with non stick spray and sprinkle with pepper. Then pour in the water and onions, set aside.
In a 4 quart Dutch oven, sprinkle bacon with cayenne only. Cover and let sit for 10 minutes.
In a large bowl, melt butter and saute onions slowly. Stir in the bourbon, brown sugar, soy sauce and 1 bay leaf. Cook stirring constantly.
In a separate large bowl combine the flour and water, stirring. Gradually beat in the fish mixture until no streaks show. Add remaining salt and seasoning, not to distribute throughout well.
Slice into rings using a sharp knife and arrange on the baking sheet to form the beef on the sides. Brush each ring with a bit of the soy and pour the reserved sauce from vegetable mixture onto the edges of the meat.
Bake 30 minutes, until lightly browned.
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