4 skinless, boneless chicken breast halves
1/4 cup shortening
2 tablespoons brown sugar
1 cup chopped onion
2 cloves garlic, minced
3 cups diced celery
3 cups vegetable broth
4 heads cooked chicken breast meat
1/3 cup sliced cherries
1/3 cup white wine
1/2 cup white sugar syrup
green onions, sliced
Preheat oven to 350 degrees F (175 degrees C).
Place the chicken breasts in a single layer in a large baking dish. Season with brown sugar, onion, and garlic to taste. Mix together the celery, broth, chicken, and celery mixture well and spread sauce over chicken. Place slices of cherries under chicken on top. Spread wine and white wine over celery mixture and sprinkle over chicken. Spoon remaining wine over chicken breasts. Drizzle with remaining white wine, bring gently to a boil, and strain into a sauce over medium heat. Garnish chicken with green onions.
Bake uncovered for 50 minutes at 350 degrees F (175 degrees C).
Remove foil and bake in preheated oven for 20 minutes, until chicken is cooked through and juices run out on top. Add water, 1/2 cup at a time, if necessary.
While chicken remains hot and pan juices of baking dish run clear, add the wine, egg, celery mixture, poultry celery liquid, 2 cups water, sugar, lemon juice and beef bouillon powder.
With a wire whisk stir in remaining wine, chicken, celery sugar, lemon juice and bouillon. Transfer the mixture to a shallow dish and remove foil. Repeat steps 2 and 3 on chicken breasts, cheese, casserole, potato salad and penne.
Bone up covered with aluminum foil, and refrigerate overnight.
When food is cool, put sauce in top of microwave to steam at medium speed for 2 hours, stirring occasionally.