5 skinless, boneless chicken breast halves
4 medium potatoes, peeled and cubed
2 cups crushed cornflakes cereal
1 cup sliced fresh mushrooms
1 (16 ounce) can sliced lima beans
1 (5.5 ounce) can diced pineapple, drained
1 tablespoon chopped fresh parsley
1 onion, diced
2 tablespoons chopped fresh mint
4 tablespoons margarine
1 cup sliced almonds
3 tablespoons butter
1 teaspoon salt
3 tablespoons lemon juice
Boil chicken breasts in salted boiling water until no longer pink. Drain well.
Place chicken in large dish or bowl, skin side up. Add potatoes, stirring to coat. Stir in cornflakes cereal, mushrooms, lima beans, pineapple, parsley, onion and mint.
Heat butter and margarine in large skillet over high heat. Add chicken mixture and toss to coat. Add 1/4 cup margarine and salt, mix well. Add onion and mint; toss gently, then stir chicken mixture into potato mixture. Add sliced almonds and chopped parsley. Sprinkle over chicken mixture. Cover and simmer for 20 minutes, stirring occasionally.
Remove chicken from skillet. Heat remaining butter in skillet over medium heat. Add egg, whisking constantly, to skillet or pot. Add chicken mixture, stirring constantly. Return chicken to skillet for 3 minutes, stirring frequently. Add 1 cup margarine and stir all together; stir gently. Add shrimp, stirring gently. Add salt, lemon juice and remaining 1/4 cup margarine. Sprinkle evenly over all.
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