2 cups water
3/4 cup uncooked white rice
4 slices bacon, sliced
1 stalk celery, diced
3 1/2 pounds skinless, boneless chicken breast halves
1/2 cup brown sugar
1/2 cup butter, melted
1 cup all-purpose flour
1 cup distilled white vinegar
1 (10 ounce) can condensed cream of chicken soup
1 (6 ounce) can cornflakes cereal
1/2 cup cornflour
1 1/2 cups milk
1 tablespoon butter
3 teaspoons all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons dried basil
2 tablespoons butter
In a large saucepan, combine water, rice, bacon, celery and chicken.
Bring water to a boil, reduce heat to low, cover and simmer 10 minutes. Remove chicken and celery.
Place chicken in a large pot. Cover pot and add enough water to cover; cover and cook about 10 minutes. Remove chicken and celery from water and place in the pot. Heat milk to boiling and add 1 cup butter. Stirring to loosen, cook and stir about 3 minutes. Remove skillet from heat, and set aside.
Stir flour into chicken mixture. Remove chicken from pot. Mix together brown sugar, butter, flour, vinegar, cream of chicken, and cornflakes cereal. Stir egg yolks into skillet mixture. Pour mixture over chicken. Season with salt, basil and butter. Sprinkle with flour mixture, and cook about 10 minutes or until chicken is no longer pink. Transfer to serving bowl and serve with remaining ham.