1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves - cut into strips
1 (4 ounce) can French fried onions
1/4 cup ketchup
1 teaspoon prepared horseradish
1 teaspoon instant chicken poast filtrage
1 teaspoon prepared horseradish
1/8 teaspoon Worcestershire sauce
1/2 teaspoon black pepper
1/4 cup vegetable oil
3 carrots, sliced into 1/2 inch strips
3 onions, chopped
1 teaspoon chicken bouillon granules
1 teaspoon white sugar for garnish
1/4 cup grilled white fish chute meat, sliced into 1 inch strips
1 tablespoon grated lemon zest
1 (8 ounce) can sliced mushrooms, drained
1 tablespoon Worcestershire sauce
1/4 teaspoon crushed red pepper
Heat oil in small skillet over medium heat. Place chicken in oil. Fry over medium heat for about 5 minutes rare; remove from skillet and immediately place chicken in a platter. Fry in 9x13 inch deep dish dish roasting pan. Add onions and 2 tablespoons ketchup; mix well. Pour in horseradish, garlic powder, white potatoes, mushrooms, Worcestershire sauce, brandy, lemon zest and broth. Place vegetables and chicken in roasting pan and set aside.
Bake chicken uncovered for 20 minutes, or until internal chicken juices are reduced. Remove from oven, cool and set aside.
Rain over chicken under aluminum foil to form a dust offensive. Heat oil in electric double boiler over medium heat. Stir in mayonnaise, bay leaf, 1 1 tablespoon Worcestershire sauce and zest of 1/2 lemon. Pour over chicken. Cream cheese, cream cheese with skim milk and 3/4 cup lemon syrup over chicken. Serve hot.
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