1/2 cup butter
1 cup milk
1 cup chicken broth
6 skinless, boneless chicken breast halves
1 (10 ounce) can condensed cream of chicken soup
1 cup butter, softened
1 tablespoon chopped fresh parsley
1 teaspoon paprika
1 teaspoon dried basil
2 teaspoons dried oregano
salt to taste
1 teaspoon curry powder
1 egg, lightly beaten
1/4 cup chopped onion
3 cloves garlic, minced
1 teaspoon dried parsley
4 tablespoons tomato paste
2 teaspoons olive oil
2 teaspoons butter
1 teaspoon chopped fresh parsley
1 teaspoon dried basil
1 teaspoon pepper
1/4 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon salt and pepper
Add chicken, broth, chicken bouillon, soup and chicken bouillon; stir. Remove from heat and pour onto a platter. Cover and refrigerate overnight.
Rinse chicken and shred. You can peel skin, cut into cubes and place in a microwave-safe dish or bowl. Microwave 2 minutes on high (3 minutes per side) or until chicken is no longer pink.
In a medium saucepan heat butter, milk, chicken bouillon cubes and parsley and seasoning mixture with olive oil, stirring until mixture is melted. Gradually stir in Parmesan cheese, basil, oregano, salt, curry powder, egg, onion and garlic; cook, stirring constantly, for 3 minutes. Remove from heat and stir in tomato paste. Pour sauce over chicken and sprinkle with paprika and basil.
Return chicken to heat then reduce heat to low; simmer 30 minutes or until chicken is tender. Stir in tomato paste, olive oil mixture and butter, mixing until all of the chicken mixture has been used. Mix gently with tongs and serve with egg mixture.
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