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Chicken soup with slivered almonds butter Recipe

Ingredients

2 tablespoons distilled white vinegar

1 1/4 teaspoons salt

2 tablespoons distilled white vinegar

1/4 teaspoon cayenne pepper

1/4 teaspoon garlic powder

1/4 teaspoon dried basil (optional)

1/4 teaspoon dried oregano

2 pounds skinless, boneless chicken breast halves

2 tablespoons butter

2 tablespoons olive oil

1 tablespoon white sugar

1 tablespoon all-purpose flour

1 teaspoon dried rosemary

1 teaspoon dried parsley

Directions

In a large saucepan, combine vinegar, salt, white vinegar, 1/4 teaspoon salt, garlic powder, basil, oregano, and chicken in a large pot. Cover, remove from heat, and let rest in a cool place.

Pour vinegar mixture over chicken and season with wet hands with melted butter or margarine. Mix flour and sugar using a metal spoon; be very careful with the wet flour. Stir gently into sauce mixture.

Sprinkle 1/2 cup flour mixture over chicken.

Refrigerate 4 hours or overnight for excellent flavor. When refrigerator is set, continue chicken stewing and stirring for at least 2 hours. Discard excess flour.

Remove chicken from saucepan, strip skin off, and cut into cubes. Place cubes in a saucepan with water to cover, and add enough boiling water to cover. Bring to a boil over medium heat.

Remove from heat; stir in butter. Bring to a boil, stirring often, and continue to heat in saucepan until butter is melted. Remove from heat. Return chicken cubes to saucepan. Serve sauce over rice without garnish; garnish with almonds and parsley.

Comments

emmett writes:

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I'm excited to try this =) I will be letting you know how it goes..
Voz.Lovo writes:

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Please leave the salsa alone. Our family only ate two scoops of this disgusting stew, which given its ingredients are probably familiar... I love that a recipe tells you to eat the topping, lol.