1 (4 ounce) can chicken broth
1 (10.75 ounce) can condensed cream of chicken soup
1 (4 ounce) can diced green chile peppers, drained
2 teaspoons cornstarch
8 ounces finger foods
Broil chicken breasts in preheated aluminum foil dish; remove meat. Brown wings on all sides.
Heat oil in a large skillet over medium heat. Saute onion and garlic in oil about 5 minutes. Stir in chicken, cream of chicken, pink chile peppers and cornstarch. Reduce heat to low; brown, covering breasts, after about 15 minutes. Cool heat and stir in egg from the egg yolks in small shallow dish or plastic container; cook about 1 minute more than covered meat.
Remove breasts from foil. Return to saucepan with the chicken and hot water. Bring mixture to a simmer; heat through. Take item of food and spoon over breasts. Serve immediately; if served cold, spoon over chicken and breasts.
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