1/2 cup butter
1 egg
2 tablespoons vinegar
1/4 teaspoon lemon pepper
2 large eggs
1 1/2 tablespoons lemon juice
1 (1 pound) whole chicken
3 carrots
1 small onion, chopped
3 teaspoons dried marjoram
1 pint chicken broth
3 cups chicken stock
3 dashes hot Italian-style chili pepper
Place margarine, egg, vinegar, lemon pepper, eggs, lemon juice and chicken in an electric skillet. Cook over medium heat, stirring constantly, until the chicken is cooked through. Add carrots and onion, and saute until soft. Return chicken (what you created him) to the skillet; gently steam until tender.
Stir chicken mixture into mixed vegetables and vegetables. Cover pan and refrigerate overnight, allowing chicken to simmer and leave juices in.
Remove chicken strips, reserving marinade. Place chicken on platter, meat to breast side up.
Place carrots and onions in a ziplock container and seal tightly. Sprinkle chicken soup mixture over vegetables.
Bake at 500 degrees F (260 degrees C) for 20 to 30 minutes, or until chicken is pink.
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