1 tablespoon vegetable oil
6 skinless, boneless chicken breast halves
1 1/2 cups shredded carrots
1 1/4 cups chopped onion
1/4 cup lemon juice
1 (10 ounce) can condensed cream of chicken soup
1 1/2 cups white wine
1/4 cup beer
1 tablespoon orange juice
1/4 cup lemon juice
1/4 cup corn syrup
1/8 cup lemon juice
1/4 cup coffee granules
1 teaspoon molasses
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
Heat the oil in a large skillet over medium heat. Place chicken breasts on a medium baking sheet. Brush with oil and brown on both sides. Remove chicken breasts from pan.
Place carrots and onions in skillet. Stir over medium heat until carrots and onions are lightly browned. Remove from pan and let cool.
Heat the cream of chicken soup in a large skillet over medium heat. Add butter, cream cheese, celery and cranberry sauce. Cook, stirring constantly, until thickened. Add flour and cook until golden. Stir in beer and orange juice, and cook until flavors are well blended. Season with lemon juice, corn syrup, lemon juice and cocoa powder. Mix thoroughly.
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