1 (3 pound) whole chicken, cut into 1 inch pieces
3 tablespoons olive oil
2 tablespoons honey
1 lemon, juiced
1 onion, diced
1 teaspoon dry mustard
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/4 teaspoon dried oregano
2 tablespoons lemon juice
1/4 teaspoon lemon zest
1/4 teaspoon crushed red pepper
1 tablespoon brown sugar
2 tablespoons lemon juice
1 (10 ounce) can condensed cream of chicken soup
1 cup sliced fresh mushrooms
1 cup chopped celery
2 teaspoons Worcestershire sauce
1 teaspoon white sugar
1 tablespoon lemon juice
1/2 teaspoon salt
Cook chicken according to package directions.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Saute chicken in oil until golden brown, about 30 minutes. Remove chicken from pan and set aside.
Heat the honey in a small bowl. Pour chicken broth into skillet. Pour lemon juice over chicken and add orange juice, lemon zest and crushed red pepper. Cover with bread crumbs and serve.
Combine cream of chicken soup, mushrooms and celery in a large pot over medium heat. Add the lemon juice, lemon zest and crushed red pepper and mix well. Fold in the brown sugar, lemon juice and salt. Stir over medium heat until thickened, about 15 minutes.