4 slices bacon, cut into 1/4 inch strips
1 cup butter, melted
1 cup all-purpose flour
1 tablespoon lemon juice
1 medium onion, diced
1 cup sliced mushrooms
1 cup chopped celery
1 cup water
1 (5 ounce) can sliced mushrooms, drained
1 (4 ounce) can sliced mushrooms, drained
1 (8 ounce) can barbeque sauce
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon, reserving grease.
Place 1 cup melted butter, 1 cup flour, 1 tablespoon lemon juice in a medium saucepan and cover with cold water. Bring water to a boil. In a large bowl, mix together the lemon juice, onion, mushrooms, celery and 1 cup water until well blended. Stir in the barbeque sauce. Cover and allow to simmer 30 minutes.
Remove the liquid from the pan, placing it in a medium bowl. Add the celery and mushrooms, mix thoroughly. Cover and simmer 15 minutes.
Remove the chicken from the liquid and cook in the remaining egg. Remove from the pan, reserving the liquid. Place the chicken in the broth, reserving 1/2 as much as necessary. Cover and simmer on high heat for 10 to 12 minutes.
Return the chicken to the pan and stir in the barbeque sauce. Top with the lemon-wine mixture. Cover and simmer for 10 to 15 minutes, stirring constantly. Turn the chicken over and cook for 1 to 2 minutes at a time, turning once, until all sides of the chicken are golden brown. Serve chicken on a bed of lettuce with special celery sauce if desired.
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