1/2 cup vegetable oil
1/4 cup packed brown mustard
1/4 cup vegetable oil
2 eggs
2 cloves garlic, minced
1 teaspoon dried chives, minced
1/2 cup diced celery
3 (3 ounce) chicken drumettes, cut into 1 inch cubes
1/4 cup lemon juice
1/4 cup lemon zest
2 tablespoons white sugar
1 teaspoon lemon zest
1 1/2 teaspoons salt
1 egg, beaten
1 tablespoon lemon zest, drizzled
Heat 1 teaspoon oil in a shallow pan in a heavy bottomed roaster, or in small saucepan over medium heat. When oil is hot, stir in brown mustard and cook about 5 minutes, stirring occasionally, until thickened. Remove from pan, add eggs, garlic, chives, celery and chicken drumettes; pour over chicken and toss well. Place chicken drumettes and lemon zest in blender with orange juice and lemon zest. Blend until smooth.
Chop chickpeas and sprinkle with 1 cup lemon zest, reserving vegetable oil. Cover and refrigerate for one hour to let cream thick.
Blend cream, cream cheese, cream of chicken soup, cream of onion soup mix, lemon juice, lemon zest and salt into chicken and lemon mixture. Microwave on high for about 30 seconds to get the moist flavors in.
Gently drizzle lemon-lime syrup over chicken and lemon mixture in microwave.