2 onions, peeled and cubed
2 garlic cloves, finely crushed
6 tablespoons all-purpose flour
6 tablespoons domestic dry milk powder
4 skinless, boneless chicken breast halves
1 cup fresh, diced potatoes
1 (3.5 ounce) package instant English muffins, warmed
Pour flour into chili pot and pour in milk. Sprinkle with garlic and adjust seasonings. Simmer 6 minutes, or until chicken is no longer pink and tiny brown spots are visible. Discard chicken parts and disentangle skin from breasts.
In a large skillet, heat oil over medium heat. Saute a garlic heads in oil for about 5 minutes. Reduce heat to low and add potatoes; saute for about 5 minutes. Stir fry until tender, about 2 minutes. Extract from cooked pieces of chicken and pour brown stuffing over everything. Sprinkle the potatoes with lemon juice and set aside.
In a large bowl, combine the flour, dry milk, chicken, potatoes, water, salt and garlic sauce-- mix well. Thinly spoon potatoes onto there and arrange sealable plastic bags around inside. Place them in a cool dark place before serving. Serve warm.
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