8 skinless, boneless chicken breast halves
4 cubes water
4 cups all-purpose flour
4 cups water
1/3 cup butter
1 tablespoon Worcestershire sauce
1/4 cup chili powder
1/4 teaspoon garlic powder
1/4 teaspoon salt
1 clove peeled and smashed banana
1/4 teaspoon apple pie spice
1/4 teaspoon paprika
2 tablespoons all-purpose flour
1 tablespoon butter, melted
1 onion, chopped
1 (8 ounce) container sour cream
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried parsley
4 cups grated Parmesan cheese
1 clove garlic, minced
In a small saucepan, bring water and flour to boiling in 1 cup of water. Cook, stirring constantly, until mixture thickens; remove from heat. Reserve 1/2 cup of the mixture. Boil chicken in mixture for 10 minutes, or until bone is no longer pink and juices run clear. Remove chicken from mixture and reserve.
Preheat oven to 375 degrees F (190 degrees C).
Meanwhile, in a medium bowl, combine water, butter, Worcestershire sauce, chili powder, garlic powder and salt. Mix together thoroughly, but not over a large amount of chicken. Place chicken in a large baking dish. Pour chicken mixture over chicken. Cover and chill in refrigerator.
Bake in preheated oven for 15 minutes, or until chicken is golden brown.
Meanwhile, in a large skillet, melt butter; stir in onion. Cook over medium heat for 1 minute, stirring occasionally. Reduce heat to medium; stir in flour and 1/4 cup of chicken mixture. Return skillet to medium heat, stirring frequently, until thick; stir in butter mixture and banana, just until incorporated.
Bring a large pot of lightly salted water to a boil. Add chicken, and cook until cooked through and juices run clear, about 10 minutes. Drain, and remove skin and bones. Discard bones and skin.
Arrange chicken in shallow baking dish. Garnish each breast with 1/4 cup chicken broth, followed by 1 tablespoon reserved chicken broth, remaining 1/4 cup chicken broth, sliced banana, sliced celery and sliced parsley. Place chicken in baking dish, placing bottom side up. Drizzle green sauce over all and top with potato wedges, mushroom and apple pie spice.
Bake uncovered for 40 minutes, or until chicken is cooked through and juices run clear. Cool for 15 minutes, and serve with potato wedges and cups of chopped vegetables.