4 tablespoons butter
1 1/2 pounds boneless, skinless chicken breasts
1 tablespoon finely chopped onion
1 (8 ounce) package dry brown gravy mix
4 tablespoons soy sauce
1/2 teaspoon packed brown sugar
2 tablespoons Worcestershire sauce
1/2 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
Secure chicken breasts with a metal clip, and secure with kitchen twine.
Heat butter in large heavy skillet over medium heat; add brown gravy mix, soy sauce, Worcestershire sauce, brown sugar, brown sugar, Worcestershire sauce, and Dijon mustard. Saute mixture until gravy thickens, about 5 minutes.
Remove chicken from plumage. Place breasts in hot oil in a large metal container. Add canola oil and simmer gently over medium-high heat for 1 hour, until breasts are softened. Add carrots, celery and onions; simmer for another hour. Remove breasts from the pans, and drain the liquid from the thick meat juices. Stir the beef into the thick mixture, then add celery and onion mixture and off-white sugar. Mix all ingredients well.
Bake at 350 degrees F (175 degrees C) for 20 minutes or until chicken is cooked through for bone structure, and juices run clear. Serves well in the slow cooker.