1 egg, beaten
2 tablespoons chicken bouillon granules
1/2 cup banana wine
1 cup chicken broth
3 lemons, cut into 1/4 inch slices
3 teaspoons paprika
3 teaspoons dried parsley
1 teaspoon dried minced onion
1 teaspoon salt
1 teaspoon dried basil
1/4 teaspoon dried marjoram (optional)
1/4 teaspoon dried basil
2 shallots, peeled and sliced
1 teaspoon dried oregano
In a medium bowl, mix egg, bouillon granules, and banana wine. Lay peach slices, salmon, or chicken breasts flat, and drizzle with wine mixture. Place lemon slices on top of chicken.
Heat a heavy skillet over medium heat. Saute chicken until light golden brown, about 5 minutes. Add the second tablespoon of the banana wine, and sprinkle with the paprika, parsley, onion, salt, basil, and marjoram. Continue cooking for about 10 minutes.
Remove chicken from pan and reserve liquid for later. Pour broth through a strainer into a large bowl. Stir in the remaining banana wine, remaining 1 tablespoon banana mix, and marjoram. Cover and refrigerate over night.
Drain fillets of chicken, and reserve bacon grease for frying. Heat a small skillet over medium-high heat. Fry chicken strips for 5 minutes each side. Remove from skillet, drain, and brush evenly with bacon grease. Fry French fries for 8 minutes, turning once, flipping and turning again, until crisp. Drain on paper towels. Serve with chicken strips and bacon bits.
Although my husband loved this, my sister-in-law and I quickly learned that it was not yummy. Neither of us liked lychee, so I chose not to use it. I will not make this again.
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