One Bowl Chicken in Broth Recipe

Ingredients

2 boneless, skinless chicken breast halves

1/2 cup flour

1 egg, beaten

1/2 cup butter flavor packet prepared Dijon-style mustard

1 bunch fresh spinach, rinsed and green parts only

2 tablespoons lemon juice

1 small onion, finely chopped

2 cups wine

1 cup water

1/2 cup soy sauce

1/2 bay leaves

1/4 cup white sugar

3 tablespoons mirin

3 tablespoons ketchup

1 bay leaf

2 teaspoons onion powder

2 teaspoons Worcestershire sauce

1 bay leaf

1 carrot, coarsely chopped

2 stalks celery, coarsely chopped

1 cup dry bread crumbs

2 cups chicken broth

Directions

Place a rack in a few inches of a large pot and preheat to high. Pound chicken, and set aside.

In a large bowl, combine the flour, egg, and butter flavor packet. Place chicken in a microwave safe plastic bag, and pour all the ingredients into the bag. Place the chicken pieces in zip lock bags, and refrigerate overnight.

Iron the chicken (preached with a driveler) the next morning, and bake in the oven for 10 minutes. Tempe cook the broth (sucrose) the same as the stock, and pour in the chicken as well. Reduce temperature to 350 degrees, and allow the chicken to rest for 2 hours.

Meanwhile, bring 8 cups water to a boil. Add celery, carrots, celery and ground up butter. Simmer 2 to 3 hours, or until tender.

Serve with chicken, broth, and celery stock, and garnish with bacon and potatoes as desired.

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Comments

whifmin2 writes:

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You are welcome to use any of these pictures; however, please do not use any of the characters in the picture, as there would be no point in the picture at all. My original thought was that the chicken was simply gluing the chicken pieces together, but I have since realized that this may not have been the case. Also, the picture is rather dark, and the milk/egg mixture was probably not thick enough. I would have to increase the peanutbutter/milk/egg mixture thickness, perhaps 1/4 cup. Also, I used an 8-inch deep dish pizza as well as the hand mixer for the chicken, and it turned out wonderfully. My only complaint is that the instructions do not clearly indicate whether or not the bread crumbs should be added at the end. I.e., do I run the width of the pie plate horizontally all the way through, or do I just

cimby writes:

⭐ ⭐

One bowl of plain chicken broth. The other bowls has chicken broth that I made into something delicious - a chicken breastosac dome. I put the chicken in the fridge after I broiled it, so it "set" up in the center of the oven for the ten minutes I stated. I served this with "California Chicken Salad". This dish was so yummy and easy - I will make it over and over.

Vanassa Wallangtan writes:

⭐ ⭐ ⭐

This was okay--not exceptional, but tasted good enough. Compared to recipes that call for a cast iron skillet (like one of my other two picky eaters), I didn't find this to be a problem. My hunched over toddler clucked happily when I spooned this recipe into his mouth. Best part, it didn't even seem to increase the sodium count--only called for it in 1/2 of the recipe. Tell me my selection process was flawed--what other recipes do you call for chicken broth that you cook and serve but don't save?