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Savory Sweet and Sour Chicken Recipe


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.


Krosty Smoth writes:

way to much cream