1/3 cup honey
1/3 cup prepared horseradish
5 tablespoons cider vinegar
2 (10.75 ounce) cans condensed tomato soup
6 skinless, boneless chicken breast halves
1 cup chopped celery
1 cup chopped onion
1/2 cup chopped green bell pepper
1 (1.5 fluid ounce) jigger fluid flavored rum
1/2 cup vegetable oil
1 teaspoon chicken bouillon granules
1 teaspoon poultry seasoning
1/2 teaspoon dried currants
Boil chicken breasts for 10 minutes in a large pot of salted boiling water. Drain, cool, and cut into 1/3 inch cubes. Heat honey mixture and vinegar in a small saucepan over medium heat, stirring occasionally.
Place chicken cubes in a large bowl; add horseradish, garlic powder, celery, onions, bell pepper, and rum. Mix lightly.
Combine chicken in a small bowl with chicken broth, meat broth mixture, vegetable oil, chicken bouillon, poultry seasoning, currants, chicken broth and wine. Mix thoroughly.