1 small onion, seeded and cut into 1/8 inch slices
1 cup water
2 (15 ounce) cans chicken broth, divided
4 skinless, boneless chicken breast halves
2 tablespoons white vinegar
2 tablespoons dried lemon juice
2 teaspoons mayonnaise
2 teaspoons coarse salt
1 tablespoon dried dill weed
water to cover
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
2 tablespoons butter
1/2 cup butter, melted
1/4 cup all-purpose flour
1 tablespoon baking powder
1/4 teaspoon black pepper
1/8 teaspoon salt
1/8 teaspoon dried oregano
Bring a large pot of water to a boil. Stir in the onion and cook for about 5 minutes, stirring.
Beat water into the chicken, then fry until glossy. Remove from heat and stir in water and chicken broth. Mix well. Mix in vinegar, lemon juice, mayonnaise, salt, dill weed, butter and 1/4 cup butter. Mix until well blended. Mix thoroughly, then stir in flour.
Pour soup, cream of chicken soup, cream of mushroom soup, butter and flour all into another large pot. Stir gently over medium heat until a sticky and slightly brown glaze is formed. Remove from heat, cover and let stand for 1 to 2 minutes.
Return chicken to pan and top with cream of chicken soup, cream of mushroom soup, melted butter and cream of egg. Stir gently until chicken is cooked through.
⭐ ⭐ ⭐ ⭐ ⭐