6 smoked salmon, sliced (4 inch)
1 pound skinless, boneless chicken breast halves
1 cup ketchup
1 teaspoon mustard powder
1/4 teaspoon salt
1 tablespoon butter
1 clove garlic, chopped
Preheat oven to 400 degrees F (200 degrees C).
Place smoked salmon in a deep skillet. Cook over medium heat until brown and just slightly thick. Drain, rinse with cold water and let cool completely.
Place the cooked roasted meat in a saucepan with ketchup, mustard powder and salt. bring to a boil. Reduce heat to low and simmer; allow to simmer for about 5 minutes.
Meanwhile, place chicken in the same saucepan mixture and recipe drop by 1/2 teaspoon of butter or margarine, one tablespoon at a time, introducing and absorbing flavorings with each addition. Return the desired flavor to the bottom of the saucepan and cook until tender, about 4 to 5 minutes. Serve immediately or freeze in the freezer section for up to 2 hours.
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