Quick Chinese Chicken

Name: Quick Chinese Chicken
Ingredients: 2 chicken breasts, cut in half (you can take off skin); 1 c. cold water; 1/2 tsp. salt or substitute salt; 1/4 tsp. pepper; 2 Tbsp. butter or margarine; 1/4 c. chopped onion; 1 (10 oz.) can cream of mushroom soup or sodium free; 2 c. celery, sliced crosswise 1/8-inch thick; 1/2 c. roasted almonds (salted or unsalted), coarsely chopped; 1 c. chow mein noodles; 1 (8 oz.) can mandarin oranges, drained; 2 Tbsp. soy sauce

12 ingredients

3 steps

Ingredients

2 chicken breasts, cut in half (you can take off skin)
1 c. cold water
1/2 tsp. salt or substitute salt
1/4 tsp. pepper
2 Tbsp. butter or margarine
1/4 c. chopped onion
1 (10 oz.) can cream of mushroom soup or sodium free
2 c. celery, sliced crosswise 1/8-inch thick
1/2 c. roasted almonds (salted or unsalted), coarsely chopped
1 c. chow mein noodles
1 (8 oz.) can mandarin oranges, drained
2 Tbsp. soy sauce

Directions

1

In a skillet with a tight fitting cover, put the chicken breasts (skin side down if skin is on), water, salt and pepper together and bring to a rolling boil.
2

Skim off the broth and continue to cook on moderate heat; cover tightly for 35 minutes. Remove breasts; cool, strain and measure broth (put in freezer for 10 to 15 minutes until fat comes to top and remove fat).
3

After chicken is cool enough to handle, remove bones and skin (if still on) and discard.