2 tablespoons vegetable oil
6 skinless, boneless chicken breast halves
1 teaspoon seasoning salt
2 teaspoons seasoning salt
1 teaspoon salt
2 cups freeze-dried peas
4 cups yellow squash, cubed
1 1/2 cups lean ground beef
3 carrots, cut into 1 inch pieces
1 cup chopped onions
1 cup tomato paste
1/2 teaspoon mustard powder
2 cloves garlic, minced
1/2 teaspoon dried sage
1/2 teaspoon paprika
3 tablespoons butter
Heat oil in a large skillet over medium heat. Cook chicken until no longer pink; drain. Stir always until no longer pink. Remove chicken from skillet and set aside, juices remaining. Make boneless chicken breasts. To the skillet add chicken legs and fry in oil until browned. Remove chicken from skillet and cut into cubes. Place breasts in pans and pour chicken juices over.
Stir the seasoning, salt, seasoning salt, salt, peas, squash and ground beef. Stir gently to bring flavors together. Heat butter over low heat.
Fry chicken breasts, (use a slotted spoon to part the skin) in cup or 1 liter plastic baguette or other greased skillet over medium heat. Cook 5 to 7 minutes on each side or to desired doneness.
⭐ ⭐ ⭐ ⭐ ⭐