Casserole-Barbecued Chicken

• 3 lb. chicken, cut up
• 1/2 c. flour
• 2 tsp. salt
• 1/2 c. (or more) fat
• 1 sliced onion
• 1/2 c. chopped celery
• 1/4 c. chopped green pepper
• 1 c. ketchup
• 1 c. water
• 2 Tbsp. Worcestershire
• 2 Tbsp. brown sugar
• 1/4 tsp. pepper
• 1 pkg. frozen whole kernel corn (optional)
• 4 large boneless breast halves or 8 small
• 1/2 tsp. salt
• 1/4 to 1/2 tsp. black pepper
• 2 Tbsp. salad or olive oil
• 2 Tbsp. butter
• 3 Tbsp. chopped chives or green onions
• juice of 1/2 lime or lemon
• 3 Tbsp. chopped parsley
• 1/4 c. chicken broth
• 2 tsp. Dijon mustard
• 2 Tbsp. brandy or cognac

1. Place chicken breast halves between sheets of wax paper or plastic wrap.
2. Pound slightly with mallet.
3. Sprinkle with salt and pepper.

chicken, flour, salt, onion, celery, green pepper, ketchup, water, worcestershire, brown sugar, pepper, kernel corn, boneless breast halves, salt, black pepper, salad, butter, chives, lime, parsley, chicken broth, mustard, brandy

Taken from www.cookbooks.com/Recipe-Details.aspx?id=975810 (may not work)