1 1/2 cups water
3 carrots, scrubbed
6 medium onion, trimmed and chopped
3 tablespoons all-purpose flour
6 skinless, boneless chicken breast halves
1 medium onion, quartered
8 slices cheddar cheese
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, sliced
3 tablespoons gherkin or other buttery cooking drippings
In a medium saucepan bring water to a boil. Stir in carrots, onions and thick slices of cheese. Cook 15 minutes, turning occasionally, or until carrots are tender.
Remove carrots and onions from skillet. Stir in water and garlic. Mix in flour, lime juice, canola oil and Salt. Return chicken to skillet and cook 10 minutes, turning, until just cooked through and juices are flowing through. Transfer to serving dish.
Pour chicken into skillet. Add bacon, celery and ham slices, and heat through. Garnish with cheese and cranberry sauce. Heat 3 minutes in the microwave.
⭐ ⭐ ⭐ ⭐