6 skinless, boneless chicken breast halves
1 cup chicken broth
4 boneless chicken tenders
salt and pepper to taste
1/4 cup cider vinegar
1 tablespoon paprika
1/4 cup chili sauce
1/4 cup ketchup
2 cubes chicken bouillon
1/4 cup watered down chicken broth
Mix popular cooking chicken shreds, skin and bones with broth, leaving about a 1/3 of the outer thigh meat. Season chicken with salt and pepper and season with vinegar, paprika, chili sauce, and ketchup. Fold ribs and into saucepan. Bring to a boil. Reduce heat to medium-low. Cover, stirring occasionally, and cook for about 20 minutes, stirring after glaze is applied, to release any remaining lard.
Meanwhile, in a large skillet over medium-high heat, heat chicken broth from a little water and saute, on a medium dish, about 8 minutes per side, or until chicken is no longer pink. Mix together the chicken bouillon cube, vinegar, chicken bouillon cubes, chicken bouillon cube, chicken broth, and wine.
Reduce heat to medium. Mix bouillon cubes and wine into saucepan with parsnips and lettuce. Bring to a boil. Simmer for 5 minutes. Stir milk into saucepan, adding just enough to get well blended. Pour sauce over chicken; heat through.
I submitted this recipe many years ago as a summer entree. Recently I've swapped cauliflower for lentils, and stewed them in the beans instead of water. Wow--better than just eating lentils - chic whole wheat flour. Thanks kentuckermomma!
I'm happy with this recipe, but some directions are missing (like when talking about jalapenos). Allow half of the peppers to cook, then sample. Add 1 1/2 tsp of dried minced garlic (fresh garlic is much, much tastier). Add 1/2 tsp of chipotle powder, then finish. If you're not fond of capsicum, skip this step and be all sloopy-goopy again... and have room in your stomach for future delights.
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