1 (10 ounce) package frozen halibut fillets, thawed
1/4 cup butter, melted
1 cup water
1 teaspoon salt
1 tablespoon cornstarch
1 cup milk
2 tablespoons white sugar
3 skinless, boneless chicken breast halves - cut into 1 inch cubes
1 (2.25 ounce) package instant lemon pudding mix
4 cups chicken broth
1/2 cup chopped celery
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan, cook and stir butter over medium heat, stirring constantly, until butter is melted and mixture begins to thicken. Remove from heat, and stir in water, salt, cornstarch, milk, sugar, and chicken.
Pour mixture into a slow cooker, and stir until thoroughly combined.
Bake chicken breasts in preheated oven for 45 minutes, turning chicken once, until they are no longer pink. Remove from oven, and let cool.
To reheat chicken breasts, place fillets in shallow dish, spoon off excess fat, and dredge in flour. Transfer chicken breasts to a medium bowl, and scoop sauce over all.
Place chicken breasts in a nonstick skillet over medium heat. Fry in remaining butter until golden brown. Drain on paper towels.
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