1 pound skinless, boneless chicken breast meat
1 small onion, chopped
1 (10 ounce) can condensed chicken broth
2 teaspoons salt
1 teaspoon dried minced onion
1 teaspoon dried marjoram
3 tablespoons prepared horseradish
1 teaspoon dried minced onion
1 teaspoon dry mustard
1/2 teaspoon lemon juice
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a shallow baking dish, drippings removed. Season with salt, onion, marjoram, horseradish, marinade, horseradish, mustard and lemon juice. Place dish in oven for 20 minutes.
Bake uncovered for 1 hour. Cool. Slice chicken meat and remove meat fat. Drain skin, and pat dry with paper towels.
Remove chicken from marinade and place on rack of a shallow baking dish. Mix brown gravy mixture and horseradish sauce.
Bake uncovered for 1 hour, shaking bag occasionally. Thoroughly coat chicken and shred.