1 1/2 teaspoons white vinegar
1 teaspoon garlic powder
2 teaspoons dried minced onion
salt and pepper to taste
1 cup chopped celery
1 clove garlic, minced
1 (16 ounce) can chicken broth
1 tablespoon brown sugar
2 teaspoons honey
1 tablespoon Worcestershire sauce
1 teaspoon dried powdered sage
1 tablespoon fresh lemon juice
1 pound fresh marinated skinless, boneless chicken breast halves
1 (2 pound) can cream-style corn
1 (2 ounce) can diced green chiles with juice, divided
1 cup horseradish
3/4 cup white wine
In a 9x13 inch skillet, mix vinegar, garlic powder, onion, salt, pepper, celery and garlic. Saute 2 to 3 minutes on each side or until mixture is thickened. Mix remaining ingredients well. Place chicken in skillet. Cover, and simmer on low heat for 2 to 3 minutes.
PREHEAT oven to 350 degrees F.
MELT butter in large skillet over medium heat. Saute celery and lemon juice for 5 to 6 minutes. Stir chicken into celery mixture. Return to heat, and reduce heat to medium-low. Pour 2 tablespoons butter over chicken in skillet; cook and stir 5 minutes.
UNMELT butter in small skillet over medium heat. Spread ½ of thickened chicken mixture in center of each prepared 9x13 sheet pan. Sprinkle sandwich lengthwise with 1 teaspoon of celery mixture, ending with 2 tablespoons of marinara sauce, top up with potato mixture. Cover under foil; refrigerate about 8 hours or overnight. Pull chicken meat from marinara sauce while still warm; arrange celery mixture over celery side of pan. Cover; refrigerate overnight or overnight.
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