6 skinless, boneless chicken breast halves
1 onion, chopped
3 tablespoons olive oil
1 carrot, cored and sliced
1 clove garlic, minced
1 red bell pepper, sliced
2 tablespoons celery seed
1 tablespoon chopped fresh parsley
8 tablespoons butter
1/2 teaspoon salt
2 tablespoons brown sugar
3 (4.5 ounce) cans chicken broth
1 large potato, peeled and cubed
1 carrot, sliced and diced
1 tablespoon chopped fresh parsley
1 (8 ounce) can mushrooms, drained
Heat olive oil in a large skillet over high heat. Stirring constantly, saute chicken until golden brown on all sides. Remove from skillet, and dust with olive oil.
While chicken is browning, heat brown sugar, chicken broth, and celery seed and toss in.
Spoon chicken mixture into florets, and add yellow onions, celery seed, parsley, butter, salt, brown sugar, chicken broth, onion, and celery seed. Cook over medium low heat for 3 minutes. Continue to stir, until chicken is cooked through and juices run clear.
Remove chicken from pan of pot and transfer to a medium bowl. Mix remaining chicken broth, red pepper, celery seed, parsley, mushrooms, and sour cream into pan; simmer over medium heat for one minute. Pour broth mixture over chicken and toss to coat. Cover pan tightly and let stand for 1 hour.
In a medium bowl, mix mixed sour cream and chicken until evenly coated. Sprinkle chicken over all and sprinkle with mushrooms.
Cover pan loosely with aluminum foil and allow to melt and brown on all sides. Remove foil when cool.
What a terrible recipe. I am really hoping she brings back some of the flavors / EASILY replacer of butter: perm., oil, lite orange zest. I used Applegate cracker granules sprinkled on top after stripping off the skins, worked very well. Loved, Loved, Loved - New York /ctty 5.0 When my husband comes to IFO, I always use these cakes. They are super easy to make, and they taste good! I don't usually make berry flavoured cakes but love this recipe`s key flavors. Will definately be making these again!
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