3/4 cup vegetable oil
1 (1 ounce) package dry onion soup mix
2 (6 ounce) cans chicken broth, divided
1 (10 ounce) can chicken wing beans
2 eggs
1/4 cup white vinegar
2 teaspoons baking powder
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon dried sage
1/2 teaspoon dried rosemary
2 tablespoons brown sugar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 cup all-purpose flour
1 cup butter, melted
1 tablespoon olive oil
3 tablespoons grated Parmesan cheese
Heat oil in a large nonstick skillet over medium heat. Add onion soup mix and cook for 5 minutes, stirring constantly. Add chicken broth and chicken wing beans and stir until blended. Reduce heat to low; cover and simmer for about 10 minutes.
Mix eggs, vinegar, baking powder, salt, garlic powder, paprika, sage, rosemary, brown sugar, salt and pepper. Gradually stir in flour.
Return skillet to medium heat. Add butter and olive oil; cook, stirring constantly, for 3 minutes. Add eggs and flour; cook, stirring constantly, for 4 minutes. Add sauce mixture to skillet. Add chicken and stir. Reduce heat to low; cook, stirring constantly, for 5 minutes.
Add chicken and vegetable mixture to skillet. Cook and stir for 3 minutes. Add brown sugar, salt, pepper and flour; cook and stir for 1 minute. Sprinkle with butter and olive oil. Cook and stir for 5 minutes. Sprinkle with Parmesan cheese.
Unfortunately my Santa did not pick this cake perfect but that doesn't mean it is not wonderful. We have lived in this city for over 30 years and this is the first time I have tried cooking with it. It was very good but I would have given it 2 stars less the second time and the third time that I have tried it. The texture was great but I would have preferred just plain old bread.
⭐ ⭐ ⭐ ⭐ ⭐