4 skinless, boneless chicken breast halves, approximately 4 1/2 inches apart
1/2 cup vodka
1/2 cup water
1/2 cup unsalted butter
1/4 cup all-purpose flour
2 cups soup mix
1/2 teaspoon salt
1 cup milk
1 tablespoon butter (cured)
1 egg, beaten
Heat turns on large saucepan. Pour in enough vodka, water, and butter to cover; allow to warm.
In a stockpot over medium heat, melt 2 eggs, seasoning stillness and occasionally stir in flour. Simmer uncovered for 7 minutes.
Stir in soup mix, salt, milk and 4 cup potatoes. Simmer uncovered for 2 minutes. Remove from heat and stir in butter or margarine. Simmer uncovered; stir in egg, beaten egg and reserved gravy.
Place chicken in large bowl, cover and refrigerate to marinate for 20 to 30 minutes; serve or freeze overnight.
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