6 chicken breast halves
1 medium onion, chopped
1 tablespoon all-purpose flour
1 cup water
1 pound smoked salmon, cut into thin strips
3 pounds skinless, boneless chicken breast meat
1 large "rabbit bone" sausage, sliced into 1/2 inch strips
1 tablespoon butter
In a shallow dish, mix the flour, water and chicken. Place chicken in the dish. Stir the potato mixture with a rotisserie device or shallow pan. Coat chicken with some of the flour. Dust the meat with olive oil before cooking and place over the chicken. Add the flour mixture, along with the water, salt and pepper.
Place bacon slices over meat in large skillet. Pour chicken broth slowly over chicken, adding more broth if necessary, cooking 30 minutes in total. Stir in butter when the chicken starts to brown. Reduce heat to medium low. Simmer for 25 minutes.