2 tablespoons butter
1/2 cup chicken broth
3 tablespoons butter
2 tablespoons onion, chopped
1 clove garlic, minced
1 (15 ounce) can chicken broth
2 tablespoons chicken bouillon granules
2 tablespoons kosher salt
1 tablespoon ground black pepper
2 tablespoons water
1 tablespoon distilled white vinegar
1 tablespoon yellow mustard
Preheat an outdoor grill for high heat.
In a large saucepan, combine chicken broth, butter, onion, garlic, broth mixture, bouillon, salt, pepper, water, vinegar and yellow mustard. Heat gently, stirring occasionally, until well blended. Heat to desired just-boil temperature.
Remove marinated chicken from broth mixture. Reserve 2 tablespoons vegetable broth from chicken, reserving 1/2 tablespoon liquid for gravy. Heat 2 teaspoons vegetable broth mixture in the microwave over a small flame. Remove chicken from marinade, marinated, and thoroughly salt and pepper-salt mixture. Decorate with onion rings, garlic soup rings or stew cubes. Cook and garnish with goat cheese celery and rub any remaining marinade from cooking mixture on the inside of the chicken breasts.
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