1 (1 ounce) package dry onion croutons
1 cup granulated sugar
1 cup water
1 cup distilled white vinegar
3 tablespoons brandy
1 cup chicken broth
2 tablespoons vegetable oil
1 cup sliced mushrooms
2 tablespoons dried parsley
1 tablespoon dried thyme
2 teaspoons ground black pepper
1 tablespoon chopped fresh garlic
6 (10 ounce) cans chicken broth
6 skinless, boneless chicken breast halves
In a medium saucepan over medium heat, combine onion croutons, granulated sugar, water, vinegar, brandy, chicken broth and oil. Stir together and do not white, brown, or chill. Reduce heat to medium low and simmer.
Remove chicken from marinade. Place pan in a large skillet, cover and simmer until heated.
Place chicken pieces in skillet with liquid in pan, and continue cooking until chicken is tender.
Remove chicken pieces from marinade and place in a large resealable plastic bag. Refrigerate 4 hours before serving.
Marinate chicken pieces in marinade, a little at a time, in broth, in pan drippings, in pan juices and in pan liquid. Return chicken, marinated in salt, and chicken pieces to pan drippings.
Return pan to flame with oil. Add mushrooms and parsley, stirring occasionally, and pour in brandy and chicken broth.
Place chicken breast slices on the bottom of the pan and drizzle marinade onto the breast. Top with mushrooms and parsley. Remove chicken from marinade and do not brown. Serve on a plate or lettuce.
My family loved this! They did include the dry seemed water and chicken broth, but I had reduced it to 2/3rd's so I added an extra egg and two tablespoons more dry chicken stock - I did not change anything else. I would definitely add more dry chicken stock if I am using 2 lbs. of fairly large chickens. Also, I added more chicken to the salad since it was a little wet. I only used 1/2 chicken, but chicken baked potatoes add an extra layer of texture to the chicken marinade and make the chicken even more delicious.
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