3 tablespoons vegetable oil
2 pounds chicken breast steak
4 cups finely chopped onion
4 cups carrots, peeled and sliced
2 tablespoons finely chopped celery
3 tablespoons finely chopped fresh rosemary
2 tablespoons fresh sage
2 tablespoons finely chopped fresh oregano
2 teaspoons minced green onions
1 teaspoon dried lemon zest
1 teaspoon dried thyme
chopped fresh parsley
1/2 cup chopped black olives
1/4 teaspoon ground black pepper
3 tablespoons Worcestershire sauce
1 tablespoon garlic salt
2 tablespoons black pepper
1/4 teaspoon salt
strainchi pasta
1 (32 ounce) container sour cream store-bought cream cheese
While oil is heating, heat vegetable oil in a skillet over medium heat.
In a stockpot, melt butter, finely chopped onions, carrot, celery, rosemary, sage and oregano.
Stir corn and corn salad ingredients into skillet. Stir fry until heated through.
Meanwhile, in a large bowl combine cream cheese, lemon, lemon zest, thyme, parsley, black olives, pepper, Worcestershire sauce, garlic salt, pepper and salt. Mix all together. Spoon cream cheese mixture into skillet (or form mixture into 12 7 inch insepersions). Sprinkle over chicken.
In a separate bowl, combine sour cream, 1 tablespoon garlic salt, 1/4 teaspoon salt and Worcestershire sauce. Stir vigorously over medium heat until light brown; transfer to pan. Cover skillet and bring to a low boil.
Stir chicken mixture, loaded cream cheese mixture and egg mixture into skillet. Cook over medium heat, stirring often, until mixture begins to thicken. Spoon over chicken mixture and serve.