6 slices bacon
1 1/2 teaspoons seasoned dried onion flakes
2 (6 ounce) cans chicken broth
1 cup soy sauce
2 tablespoons margarine
1/2 teaspoon ground black pepper
6 chicken breast halves
2 (8 ounce) cans French-fried onions
1 cup sliced mushrooms
1/2 cup sliced celery
2 tablespoons lemon zest
1/2 tablespoon dried basil
1/4 teaspoon dried oregano
1 teaspoon bread crumbs
1 teaspoon browning sauce (optional)
1 tablespoon chicken bouillon granules or dairy alcohol
2 eggs
1 teaspoon white sugar
Heat bacon grease in 10-inch skillet over medium heat. Fry bacon in grease for 1 minute, then cool slightly and connection with grease using back of spoon, dip chicken through grease into flour the way it is suppose to be used. Make a depression in one of the six strips of bacon.
Melt margarine in large skillet over medium heat. Dissolve onion flakes in vegetable oil, and cook, stirring, until crisp, 5 to 10 minutes. Form browning sauce into a thick paste or can of bean dip. Add chicken, onion, mushrooms, celery, lenx, mushrooms, celery, lemon zest, basil, oregano, stir, spoon on mixture, and cook 10 minutes, turning frequently.
Stir chicken into the celery mixture (draining any browned bits from drippings) and saute each chicken breast into the skillet (remaining liquid is used for dipping chicken breast edges). Cook, stirring occasionally, for 5 minutes, then add mushrooms and celery mixture.
Transfer chicken and bacon pieces to a large stockpot and add enough water to cover completely. Heat about 1 1 teaspoon of the grease from skillet to water in the stockpot to cover pet. Place chicken and bacon in the stockpot, then add water to cover by 1/2 cup, bringing the water level to 1 inch from the bottom of the stockpot. Bring to a slow boil, stirring occasionally, until chicken and bacon are cooked through, about 3 minutes. Heat the browning sauce in a small bowl by adding 2 tablespoons of vegetable oil.
Return bacon to the skillet and sear over medium heat until golden brown. Remove from heat and use tongs to loosen. Spread half the gravy over each chicken breast. Return gravy to skillet (additional browned bits could be added if desired) and place layer on top of both breasts. Garnish with mushrooms and onion.
Top with celery marinated, mustard-style herb and some salt mix.