2 tablespoons olive oil
1 pound skinless, boneless chicken breast halves
1 medium onion, diced
2 teaspoons salt
1 teaspoon brown sugar
1 teaspoon poultry seasoning
1 cup heavy cream, chilled and diced
1 (12 fluid ounce) can or bottle chicken broth
1 1/2 quarts chicken broth
1 (10 ounce) package frozen chopped spinach, thawed
1 cup cooked, halved chicken breast halves
1 cup corn meal
1 cup chopped cooked chicken breast
salt and pepper to taste
In a large saucepan, heat olive oil over medium heat. Stir in the chicken and cook, stirring frequently, for 3 minutes. Remove chicken, cool, and cut into 1/4 inch pieces. Add the brown sugar and the poultry seasoning and stir into the chicken broth. Bring to a boil. Reduce heat to low and simmer for 45 minutes.
Add the cream of chicken soup and place in the pot and stir gently over high heat. Bring to a boil and cook, stirring occasionally, for 5 to 10 minutes. Gradually pour in the chicken broth and chicken broth. Bring to a boil and stir in corn meal, spinach, chicken, salt and pepper to taste. Cover the pot and simmer for 1 hour or until chicken is tender.