1/2 pound skinless, boneless chicken breast halves
1 cup margarine
1/2 cup olive oil
1/2 cup chicken broth
1 large onion, diced
1 cube chicken bouillon
2 tablespoons white sugar
1 (10 ounce) can chicken broth
1 cup all-purpose flour
1 (16 ounce) can French baguette, drained
1 clove garlic, minced
salt and pepper to taste
3 tablespoons seasoned dry mustard
2 tablespoons fish sauce
3 tablespoons green chile sauce
Preheat the broiler.
Rub chicken breasts with margarine and oil and place in a medium saucepan. Heat olive oil over medium heat.
In a large skillet, cook chicken until golden brown, about 5 minutes. Remove from heat and drain. Stir in celery and onions.
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Microwave shrimp and green onions in to desired doneness for about 10 minutes, or until pink. Transfer to a large serving platter.