4 skinless, boneless chicken breast halves
1 tablespoon olive oil
1 small yellow onion, sliced into strips
3/4 cup fresh lemon juice
1 1/4 cup white wine
3 cloves garlic, minced
3 tablespoons olive oil
1 large corn muffin
1 (10 ounce) can condensed cream of chicken soup
1 (20 ounce) can sliced Wild Turkey
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) can sliced Swiss cheese, whipped
1/2 teaspoon salt
1 fresh lemon, chopped
Place the chicken breasts in an 9x13 inch dish. Heat the olive oil in a large saucepan over medium heat. Add onions, celery and lemon juice and stir well.
Stir in wine, garlic, 1/2 of the dried fish meat juices and stock. Place mixture in pot. Slowly add the remaining water. Cook, stirring often, over low heat for 5 minutes, stirring a few times, until juices are reduced. Stir chicken into vegetable mixture. Allow chicken to simmer about 15 minutes, stirring occasionally.
When chicken is finished simmering, stir in the lemon (see yellow section) and sauce. Cook the chicken and vegetables over low heat for about 30 minutes, stirring occasionally.
Ensure that the rice and vegetables are covered with foil to prevent the chicken from drying out or splattering. Cover and cook over low heat for about an hour, stirring occasionally, until chicken is tender.
Reheat the remaining remaining vegetable stock in a large skillet over medium heat, cooking rapidly, until no longer pink in center of the pan. Add tomatoes and stir vigorously. Stir into pot with chicken and vegetables, increasing the stock to 2 tablespoons per pound of skin, or to meet water and liquid level on the bottom of the pan. Bring to a boil, stirring occasionally, until the thickest. Simmer an additional 5 minutes, stirring to blend all flavors. Mix the chicken and vegetables into the pot. Broil about 10 minutes, until juices of chicken have drained off and bottom is clean. Serve chicken and vegetables with spoon usually.
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