Chicken in a Pan Recipe

Directions

Dredge green onions in margarine, then place in medium bowl with butter. Heat 1 cup of chicken broth in a large skillet over high heat.

Add onion slices, onion and celery, butter, egg and chicken broth. Continue to stir until onion mixture is heated through. Stir in lobster tails, mix, then return to a boil. Simmer 15 minutes. Reduce heat to low and stir in chicken broth. Bring to a simmer, then reduce heat to medium heat.

While ginger stewed and chicken broth mixture simmer, reduce heat to medium-low. Saute olive oil and saute garlic. Stir frequently.

Return ginger stewed vegetables and broccoli to the pot and simmer for 15 minutes. Remove vegetables from liquid and chop. Stir in chicken broth mixture and season with salt and pepper to taste.

Adjust seasoning heat to your taste. Reduce heat to medium-low and stir until chicken is tender.

Stir cream of chicken into simmering broth mixture and cook, stirring, until chicken is no longer pink and juices are evaporated. Reduce heat to low and stir in gelatin. Return lemon curd and remaining contents of lemon curd to simmering broth mixture.

Return lemon curd to simmering broth mixture, heat through.

Return green onions from skillet and sprinkle cream of chicken soup over top of green onion dish. Sprinkle with mustard and ham. Arrange green onions on bottom of pan. Fill skillet with butter and lemon curd mixture.

Bake in preheated oven for 45 minutes to 1 hour or until chicken is cooked through and bones and skin are tender. Allow pan to cool completely. Fill pot with water to cool completely and add chopped cooked chicken, pasta and vegetables.