6 skinless, boneless chicken breast halves
1 cup water
1/2 cup olive oil
2 carrots, finely shredded
1 onion, sliced in 1/2 inch slices
1 pound ground turkey
2 tablespoons butter, melted
1 cup all-purpose flour
1/4 cup granulated sugar
1 (2 ounce) can cornflakes cereal
1 (10 ounce) can dried onion soup mix
1 cup chopped celery
1 cup milk
1 teaspoon paprika
2 tablespoons butter
1 (8 ounce) can chicken broth
1 (4 ounce) can tomato paste
1 (4 ounce) can chicken broth
2 cups chicken broth
Heat oil in a large skillet over medium heat. Place chicken in oil and cook 5 minutes on each side or until no longer pink and juices run clear. Remove chicken from skillet and set aside for 20 minutes.
Place chicken in a deep skillet. Fry 6 slices of carrot on each side, and place on both sides of chicken. Brown chicken breasts on each side, using a metal spatula to keep them from sticking.
In a small bowl, mix 1/2 cup water, 1/4 cup olive oil, 1/4 cup carrot juice, chicken, turkey, butter, flour, sugar, cornflakes, onion soup mix, celery spoon, milk, paprika and 1/4 can condensed cream of chicken soup. Divide the mixture among two bowls.
Heat chicken broth in a medium saucepan over medium heat. Stir in chicken to the skillet juices, and once well blended, pour over skillet juices. Reduce heat to medium-low and cook 1 minute. Season with chopped celery, and continue cooking until liquid is absorbed.
Bring a large pot of water to a boil. Add chicken breasts and cook 5 minutes on each side or for 10 minutes in the center of each breast.
Place chicken on a plate and place on top of broth. Sprinkle with tomato paste, cheese, celery, milk, salt, pepper and pepper sauce. Pour chicken over tuna salad and vegetables.
finds it fails near the end
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