3 sweet onions, thinly sliced
1 1/4 pounds chicken tenderloins
1/2 cup water
3 tablespoons chicken bouillon flour
1/4 teaspoon salt
2 teaspoons paprika
2 teaspoons dried oregano
1/4 teaspoon dried mint
1/4 teaspoon dried basil
1 pinch ground black pepper
2 teaspoons lemon juice
1 tablespoon vegetable oil
1 cup water
2 tablespoons lemon zest
1 cup distilled white vinegar
2 slices white bread
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, combine chicken tenderloins, water, bouillon, salt, paprika, oregano, mint, basil, and black pepper. Mix thoroughly. Place, in a 9 inch square baking dish, the mixture in a glass dish or other such container. Put remaining pieces of chicken in pan. Place pan on rack in oven.
Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes.
While chicken is baking, in another small bowl combine lemon juice, vinegar, bread slices, and oil. Bring to a boil, stirring. Reduce heat to medium-low, and continue to simmer for about 15 minutes, until chicken is browned and juices run clear. Drain chicken, rinse, and drain on paper towels.
In a blender combine chicken, lemon whip cream, brown sugar, lemon zest, vinegar, and bread slices. Reserve 1 cup, and stir half of the coated chicken pieces into the chicken mixture. Cover the dish, and spread any remaining cream on top. Cover, and chill in refrigerator. Wait for liquid to evaporate before carving.
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