1 tablespoon olive oil
1 pound skinless, boneless chicken breast meat
1 cup water
1/2 cup mixed salad greens
1 cup chopped cooked chicken
2 tablespoons cider vinegar
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon baking soda
1 tablespoon brown sugar
1 dash chicken bouillon granules
1 teaspoon prepared mustard
Pour olive oil into a large saucepan over medium-high heat. Add chicken and cook, turning every 10 minutes, until chicken is completely cooked and juices run clear. Add water to pan, reduce heat, and let stand 2 to 3 hours, or until liquid is reduced.
In a small bowl, mix salad greens, chicken, vinegar, salt, pepper, and baking soda. Mix with a wooden spoon or spoon tip. Transfer to saucepan, bringing to a slow boil over medium heat. Stir, reduce heat to medium, and simmer, stirring occasionally, for about 25 minutes.
After chicken has been cooked and reduced 70 percent by half, add green potatoes and carrots by stirring them slowly. Remove from heat, and stir in sugar, brown sugar, Dillenaise, bouillon granules, and mustard. Only stir occasionally, but the mixture will thicken, and then transfer to saucepan and heat until very thick.
While lentil sauce and chicken sauce are heating heat, make the cider vinegar and salt: Bring a large pot of water to a boil, reduce heat, and simmer 30 minutes. Stir in brown sugar, concentrating on sugar. Pour over lentil sauce and allow to simmer, stirring occasionally, for about 10 minutes, or until reduced by half.
⭐ ⭐ ⭐ ⭐ ⭐