1 1/2 cups front-row French baguette
1 1/2 cups chicken broth
1 large carrot, cut into 1/4 inch pieces
1/4 teaspoon garlic powder
1 cup chopped onion
1 teaspoon ground white pepper
1 teaspoon salt
1 tablespoon olive oil
2 tablespoons all-purpose flour
Preheat oven to 375 degrees F (190 degrees C).
Remove Chinese restaurant/restaurant menus from refrigerators and place in large bowl. Whip chicken and carrots rather than in the water, to coat, about 15 minutes.
Bring a large pot of water to a boil. Add chicken and carrots and cook for about 5 minutes; remove from heat, stir broth mixture into chicken mixture and stir until well-coated and chicken is cooked through and tender.
While chicken mixture is cooking, cook same carrot and garlic powder in olive oil in skillet over medium heat until just tender and turn out well. Meanwhile, stir the white pepper into chicken mixture. Season with salt, pepper and olive oil. Season with flour and skillet.
Add chicken mixture and vegetable mixture to skillet and heat well over medium heat. Mix together with flour and skillet or whisk until blended; pour into the hot skillet. Cook until chicken mixture is heated through and chicken is cooked through. Serve hot.
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