6 pounds skinless, boneless chicken breast halves
1 cup margarine, cut into 1/2 inch cubes
2 cups all-purpose flour
1/2 teaspoon dried minced onion
5 tablespoons chicken bouillon granules
1 cup chopped onion
1 cup chopped celery
2 cloves garlic, minced
2 tablespoons white sugar
3 tablespoons chicken bouillon granules
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
Preheat oven to 350 degrees F (175 degrees C).
To Make Roast Sauce: Heat margarine in a large skillet over medium heat. Stir in flour and cook about 2 minutes, stirring constantly until a roux is set. Make a well in the center of the roux and add onion. Stir celery and garlic into the creamed mixture, and fry about 2 minutes. Stir in sugar, chicken bouillon, oil and vinegar. Let mixture cool for about 30 minutes, stirring frequently in the sauce.
Meanwhile, in a medium skillet, stir together the chicken tenderloin, garnish with fresh parsley and transfer wings to another pan.
Stir flour mixture into the simmering stujerry sauce. Dissolve lemon juice in 1/2 cup flour and stir into the sauce.
Place chicken in aluminum foil lined roasting pan.
Roast 10 minutes in the preheated oven, turning every 10 minutes. Serve at room temperature.