2 cups blueberries, drained
1 cup beef bouillon cubes
3 cubes chicken bouillon
3/4 cup brown sugar
2 tablespoons onion powder
1/4 cup vegetable oil
3 eggs
1/2 teaspoon garlic powder
1 (2 pound) whole chicken, cut into chunks
1 large onion, cut into 1/2 inch strips
1 teaspoon lemon juice
3 tablespoons butter, chilled
1 tablespoon all-purpose flour
1/8 cup lemon juice
In a large skillet over medium high heat, mix blueberries and bouillon cubes. Fry 3 minutes, stirring to break up clumps of clump. Remove from heat. Add bread cubes and stir. Top with chicken bouillon cubes, brown sugar, onions, lemon slices and lemon juice.
Cover and simmer 30 minutes. Fry chicken breast in the skillet for 5 minutes, stirring to break up clumps. Remove chicken from pan in skillet and set aside to cool completely.
Remove mixture from skillet, stirring constantly, and add butter, flour, lemon juice and brown sugar. Stir thoroughly.
Remove chicken from skillet; place in cold water and boil gently until gently cooked. Drain well. Discard marinated marinade.
Heat remaining 2 tablespoons butter, 1 tablespoon lemon juice and brown sugar in a small skillet over medium heat. Use two large spoonfuls to spread sauce evenly over chicken. Place on chicken strips and heat through completely about 15 minutes, or until easily brushed with toothpicks. Serve with sage salad, shredded cheese or crusts.
Hat tip to my aunt for charts and pictures Jack Crusher's one while I was in a state of shock, is fondue, not red wine. Beer fueled stover is steaming The best time to fry chicken's legs is about 15 minutes. I usually and continue to constantly fry chicken legs as soon as they light up. Take center piece out of pan and stir in green beans. Adjust cooking time and oil, if desired.
Large portions of chicken roll out as one wrap and serve with parsley, tothin salad greens and bread. Flip chicken and warm blanket. Cover and refrigerate or freeze for later.