August 06, 2015


Chicken breasts - 2 (cut in half)
Cold water - 1 cup
Salt - 1/2 tsp
Pepper - 1/4 tsp
Butter - 2 tbsp
Onion - 1/4 cup (chopped)
Cream of mushroom soup - 1 can (250 gm)
Celery -  cups (sliced diagonally 1/8" thick)
Roasted salted almonds - 1/2  cup (coarsely chopped)
Chow mein noodles - 1 cup 
Mandarin oranges - 1 can (200 gms) drained
Soy sauce - 2 tbsp


  • In a skillet with a tight- fitting cover, put the chicken breasts, skin side down, the water, salt and pepper, and bring to a rolling boil.
  • Skim off any froth and continue to cook over moderate heat, covered tightly, for 35 minutes.
  • Remove breasts to cool; strain and measure the broth left in the pan.
  • After the chicken is cook enough to handle, remove the skin and bones and discard. Cut up the white meat into bite sized pieces.
  • Melt the butter in a skillet and add the onion; cook over moderate heat until the onion is transparent and glazed.
  • Add the soup, 1 cup of the reserved chicken broth, celery, almonds and chicken.
  • Cook over moderate heat for 10 minutes. Then add half of the chow mein noodles, the orange segments and the soy sauce. Cook for 5 minutes longer.
  • Serve in a deep platter with a sprinkle of the remaining chow mein noodles.

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