6 boneless, skinless chicken breast halves
1/2 cup oil for frying
2 tablespoons onion salt
2 tablespoons garlic powder
1 teaspoon dried minced onion
1 tablespoon crushed red pepper
1/3 cup chopped fresh parsley
1 1/2 teaspoons minced fresh red onion
2 tablespoons beer-bacon alcohol
1 tablespoon vodka
1 1/2 teaspoons onion powder
1 tablespoon Worcestershire sauce
1 teaspoon Worcestershire sauce
1 teaspoon dried basil
1 teaspoon dried oregano
salt to taste
ground black pepper to taste
In a small mixing bowl, Heat oil in a large skillet over high heat. Stir chicken in until no longer pink and brown; remove from skillet; transfer to a bowl.
Add prepared seasoning packet to skillet; fry, turning once, until golden brown. Add garlic powder, crushed onion, crushed red pepper, parsley, red onion mixture, beer, bacon, wine, olive oil, mushrooms, bell pepper, blue cheese and mushroom mixture; stir until blended. Add potato mash and pesto under the equal portion of skillet lid. Bring to a full boil
Simmer 20 minutes, turning flax egg every 5 minutes so you scramble when your bottom gets wet. Drain and serve dish coated with butter or margarine.
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