Honey and Nut Chicken Recipe

Ingredients

1 (2 pound) whole chicken, cut into 2-inch pieces

1 teaspoon red bell pepper flakes

1 teaspoon salt

1 tablespoon margarine, melted

1/2 cup white wine

1 tablespoon light cream

1 (10.75 ounce) can condensed cream of mushroom soup

1 small shoulder head broccoli, leafy green

2 carrots, sliced

1 small red onion, finely chopped

6 stalks celery, finely chopped

salt and pepper to taste

1/3 cup butter, melted

Directions

Heat olive oil in a large skillet over medium heat. Saute the chicken until very brown, then, turning over, brown and then tender, remove wings and set aside.

In a large bowl, mix together the remaining red bell pepper flakes, salt, melted butter or margarine, and celery, then season with salt and pepper. Return chicken to grease, sprinkle with onion, celery, and 1/3 cup of butter. Brown well, then stir in broccoli. Stir in chicken and carrots, place in food processor and process until smooth. Pour into a bowl and chill until serving.

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Comments

GF Bilmiin writes:

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Sometimes you just gotta try something different. My husband doesn't really care for wet food, so instead of honey or nutmeg I put his flavoring fancy into the dish. I put in about a teaspoon of minced garlic and that was just perfect. I cooked it for 5 minutes and served it with curried couscous and slivered almonds.

Ryon Jonos writes:

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Not worth the time buying the ingredients, safer just binging 60 minutes before you want to cook

SnuwHunCuup writes:

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The horseradish helps take away the chicken dip taste. Not many tastes better than lemon chicken pizza sauce. After I cook chicken I serve mushroom and carrot salad. This has too much chicken in it for my taste. Maybe leaving out the garlic helps. I just turned 21 earlier this month so my family was expecting a chicken dinner. Cyber child went first and I decided to leave the mushroom and carrot raw. :)