1/2 onion
1 cup chopped celery
1 cup chopped pear
5 cups skinless, boneless chicken breast halves, skin side down
1/2 cup honey
salt and pepper to taste
1/2 teaspoon paprika
1/2 teaspoon packed brown sugar
3 eggs, beaten whites
1 teaspoon vegetable oil
1 teaspoon white sugar
1 teaspoon salt
1 pound Turkish sausage, cut in 1 inch strips
Combine the onion and celery in a large stockpot, and simmer over medium heat until tender, about 25 minutes.
Stir the celery mixture into the onion & pear broth. Stirring constantly, bring to a boil and cook for about 5 minutes.
Remove chicken from pot (ditto) and place in oven (the white will soak off) to prevent hardening. Bring water and milk to a rolling boil, cover and reduce heat to medium-low. Add chicken, lime juice, paprika, brown sugar, eggs, oil and salt, peppers and mustard. Cook for 8 minutes. Stirbone and yield piece; toss with chicken and celery mixture.
Reduce heat to medium-low; stir celery mixture into the flour/white mixture. Reduce heat and heat briefly until wheat flour is dissolved, about 2 minutes. Gradually add chicken broth, stirring frequently. Heat mixture to a gentle simmer, stirring frequently, until chicken is fully cooked, about 45 minutes.
Remove chicken from pot and stirinto the soup/cooked celery mixture. Simmer for 10 minutes; discard skin and bones. Simmer over medium heat for 1 hour.
When chicken is cooked, stir in the sausage. In a small bowl heat the egg and vegetable oil. In a smaller bowl (or in a saucepan or in egg white saucepan) quickly heat the brown sugar (or margarine with brown sugar) and stir in the milk slightly. Pour sauce into dish.
Heat the mustard sauce in a small bowl, mix with the mustard sauce mixture and add additional brown sugar. Sprinkle sausage strips several times over chicken and soup mixture.