6 skinless, boneless chicken breast halves
1 cup water
1/2 cup olive oil
2 carrots, finely shredded
1 onion, sliced in 1/2 inch slices
1 pound ground turkey
2 tablespoons butter, melted
1 cup all-purpose flour
1/4 cup granulated sugar
1 (2 ounce) can cornflakes cereal
1 (10 ounce) can dried onion soup mix
1 cup chopped celery
1 cup milk
1 teaspoon paprika
2 tablespoons butter
1 (8 ounce) can chicken broth
1 (4 ounce) can tomato paste
1 (4 ounce) can chicken broth
2 cups chicken broth
Heat oil in a large skillet over medium heat. Place chicken in oil and cook 5 minutes on each side or until no longer pink and juices run clear. Remove chicken from skillet and set aside for 20 minutes.
Place chicken in a deep skillet. Fry 6 slices of carrot on each side, and place on both sides of chicken. Brown chicken breasts on each side, using a metal spatula to keep them from sticking.
In a small bowl, mix 1/2 cup water, 1/4 cup olive oil, 1/4 cup carrot juice, chicken, turkey, butter, flour, sugar, cornflakes, onion soup mix, celery spoon, milk, paprika and 1/4 can condensed cream of chicken soup. Divide the mixture among two bowls.
Heat chicken broth in a medium saucepan over medium heat. Stir in chicken to the skillet juices, and once well blended, pour over skillet juices. Reduce heat to medium-low and cook 1 minute. Season with chopped celery, and continue cooking until liquid is absorbed.
Bring a large pot of water to a boil. Add chicken breasts and cook 5 minutes on each side or for 10 minutes in the center of each breast.
Place chicken on a plate and place on top of broth. Sprinkle with tomato paste, cheese, celery, milk, salt, pepper and pepper sauce. Pour chicken over tuna salad and vegetables.