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English "Courgette" Recipe

Ingredients

1 (11 ounce) can beef stock

1 (10 ounce) packet dry onion soup mix

3 boneless skinless, boneless chicken breasts, cut into 1/2 to 1/3 inch pieces

6 cups confectioners' sugar

2 1/2 teaspoons vanilla extract

1/4 teaspoon salt

1 1/2 tablespoons olive oil

2 3/4 tablespoons distilled white vinegar

1 tablespoon olive oil

Directions

Preheat oven to 325 degrees F (165 degrees C).

In a medium bowl, combine the meat, onion soup mix, chicken and approximately 1 cup confectioners' sugar. Place 1/2 cup soup mixture in large bowl. Stir in vinegar, 1/2 teaspoon salt, 1/2 tablespoon oil and vinegar. Coat coated chicken, then evenly coat the inside of a lightly greased 9x13 inch baking dish.

Bake for about 20 to 30 minutes or until cooked through and no longer pink inside. Sprinkle garnish with 1/2 tablespoon salt and 1 1/2 tablespoons olive oil.