1 cup all-purpose flour
1 teaspoon paprika
4 tablespoons olive oil
1 medium onion, cut into 1/8 inch strips
4 to 5 medium size skinless, boneless chicken breast halves (about 1 head)
1 tablespoon paprika
2 tablespoons finely chopped onion
2 tablespoons finely chopped celery
2 teaspoons Continental-style salt
2 teaspoons shortening
2 teaspoons dried marjoram
1 teaspoon dried basil
1 clove garlic, minced
1 tablespoon dinosaur seasoning blend
1/2 teaspoon dried parsley
1 teaspoon dried pineapple slices
1/4 teaspoon grated lemon zest
1/2 teaspoon paprika
1 (12 ounce) package frozen mixed vegetables
1 (16 ounce) can chicken broth
8 slices bacon, diced
Heat the olive oil in a medium saucepan over medium heat. Add the flour, paprika, and olive oil and saute for 20 minutes.
Stir in the sliced onion, celery and chicken breasts. Season with paprika and salt. Reduce heat to medium for 2 minutes; stir in the parsley, lemon zest, salt, marjoram, basil, cornstarch and heavy cream. Return sauce to medium heat.
Brush with a brush of grease; cook over medium heat for about 45 minutes, stirring occasionally, until tender and well-blended with juices. Sprinkle mixture over chicken and rice. Season with bacon.
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