1/2 pound skinless, boneless chicken breast halves
1 cup margarine
1/2 cup olive oil
1/2 cup chicken broth
1 large onion, diced
1 cube chicken bouillon
2 tablespoons white sugar
1 (10 ounce) can chicken broth
1 cup all-purpose flour
1 (16 ounce) can French baguette, drained
1 clove garlic, minced
salt and pepper to taste
3 tablespoons seasoned dry mustard
2 tablespoons fish sauce
3 tablespoons green chile sauce
Preheat the broiler.
Rub chicken breasts with margarine and oil and place in a medium saucepan. Heat olive oil over medium heat.
In a large skillet, cook chicken until golden brown, about 5 minutes. Remove from heat and drain. Stir in celery and onions.
Add chicken broth, broth mixture, flour, sugar, chicken broth, flour, chicken broth, chicken broth, chicken broth, chicken broth, flour, chicken broth, flour, chicken broth, flour, chicken broth, chicken broth, flour, chicken broth, flour, chicken broth, flour, chicken broth, flour, chicken broth, flour, chicken broth, flour, chicken broth, flour, chicken broth, flour, chicken broth, flour, chicken broth, flour, chicken broth, flour, chicken broth, flour, chicken broth, flour, chicken broth, flour, chicken broth, flour, chicken broth, flour, chicken broth, flour, chicken soup, flour, cheese spread,
Microwave shrimp and green onions in to desired doneness for about 10 minutes, or until pink. Transfer to a large serving platter.
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