2 boneless, skinless chicken breast halves
2 boneless, skinless potatoes
1 (3 pound) bag frozen corn kernels
2 tablespoons chicken broth
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary
1 tablespoon minced onion
1/2 teaspoon honey
1 cup onion, finely chopped
2 cups chicken broth
1 teaspoon salt
1 cup butter, melted
In a large pot, heat the chicken, stirring occasionally, until lightly browned. Make a well in butter or margarine and pour in the ketchup. Add water, 1/2 inch at a time, stirring well after each addition. Bring to a boil, stirring frequently. Reduce heat to medium-low and stir in the mustard, 1/2 cup chicken, salt, rosemary, onion, corn, chicken broth, olive oil, rosemary and vegetable oil. Bring to a boil, stirring occasionally, until all ingredients are thoroughly combined. Reduce heat and simmer, stirring occasionally, until slightly thickened.
Stir in chicken broth while stirring, and add chicken meat. Season with honey, seasoning salt, butter and rosemary.