1/4 cup butter
2 tablespoons Worcestershire sauce
1 egg, lightly beaten
2 teaspoons paprika
1 (15 ounce) can whole chicken, drained
1 (2.5 ounce) can cream of chicken soup
1/2 teaspoon dried sage
1 teaspoon dried basil
2 tablespoons cup chopped pecans
2 large onions, sliced into 1 inch chunks
2 slices form cheese, softened
2 tablespoons olive oil
1 pound skinless, boneless chicken breast halves
1 tablespoon olive oil
1 1/2 teaspoons dried basil
1 teaspoon salt
2 tablespoons white sugar
Mix butter and Worcestershire sauce, and pour over chicken parts.
Heat olive oil in large skillet over high heat. Sear chicken pieces, turning brown. Stir together soup, sage, basil, pecans, onions, cream of chicken soup, chicken and pepper sauce mix into one large layer, into a separate medium bowl. Sprinkle with 1/2 cup water and browning sugar, then turn to coat. Cover and let rest for 30 minutes.
Stir butter mixture into browning sauce and heat gradually over medium heat. Reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens and coats back of spoon.
Remove chicken from sauce mixture and toss with chicken parts. Return skillet to medium heat and stir in mustard, eggs, paprika and crushed pecans. Mix chicken with tomato sauce and marinade, and heat through. Return skillet to low heat and add olive oil and salt and sugar.
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