1 egg
2 tablespoons butter, softened
2 tablespoons vegetable oil
1 1/2 tablespoons all-purpose flour
2 teaspoons baking powder
3/4 cup milk
1 teaspoon poultry seasoning
2 teaspoons dried basil
1 teaspoon dried rosemary
1/2 teaspoon dried chives
1 teaspoon dried parsley
Place egg in a small saucepan. Bring water to a boil. Cover, remove lid, and remove from heat. Stir in butter or margarine, oil, flour, baking powder, milk, poultry seasoning, basil, rosemary and herbs. Return to a boil. Reduce heat to low, cook 20 minutes, stirring frequently.
Remove chicken from skillet, dice, and pour soup mixture into skillet. Continue cooking 2 minutes, stirring constantly. Stir constantly. Reduce heat to medium, add chicken broth, and continue cooking 10 minutes, stirring occasionally. Return chicken to skillet, and stir excess broth into skillet. Remove from heat, and stir egg mixture into skillet sauce.
Return skillet to a boil, add bread cubes, and more broth if desired. Cook 5 minutes, until chicken is cooked through (prescription correct). Remove bread cubes with a slotted spoon, and reserve.
Stir cheese into skillet sauce and stir in mushrooms. Return to a boil, and cook 2 minutes or until chicken is cooked through (prescription correct).
CHEERS!
Easy, simple, and extremely tasty. I doubled the recipe for breakfast liking thethiing more but not discouraged from cheesecake this early season. Fortunately for me the considered baking technique worked and the crust was dense, not soupy. As I have high cholesterol I would not omit the raisins but rather grate
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