4 skinless, boneless chicken breast halves - cut into cubes
1 onion, peeled and diced
1 green bell pepper, chopped
1 carrot, sliced
1 cup chopped celery
1 cup chopped onion
1 cup chopped celery
1 cup chopped green bell pepper
1 cup chopped celery
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
2 tablespoons olive oil
1 (20 ounce) can chicken broth
4 cups chicken broth
4 (14 ounce) cans tomato sauce
1 tablespoon Worcestershire sauce
1 cup dry white wine
1 cup all-purpose flour
salt and pepper to taste
1 teaspoon dried oregano
1 1/2 teaspoons chili powder
2 tablespoons cornstarch
1 tablespoon lemon juice
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, combine the chicken, onion, green pepper, carrot, celery, onion, bell pepper, celery, bell pepper and celery. Mix well and set aside.
Bring a large pot of water to a boil. Add chicken and stir-fry in shallots and garlic. Reduce heat to medium-low; cook, stirring occasionally, for 2 to 3 minutes, stirring continuously.
Meanwhile, in a large skillet over medium heat, cook and stir the tomato sauce until almost cooked down. Mix in Worcestershire sauce, olive oil, chicken broth, tomato sauce and wine. Stir together.
In a large mixing bowl, combine the flour, salt, pepper and cornstarch. Mix well and pour evenly into skillet. Stir-fry chicken until golden brown. Remove chicken from skillet, warm in microwave and drain on paper towels. Discard any excess fat.
Divide chicken into two large pieces and place each piece in a 9x5 inch baking dish. Place fried chicken onto a baking dish and sprinkle with lemon juice. Repeat with remaining chicken pieces.
Bake in preheated oven for 1 hour.
⭐ ⭐ ⭐ ⭐