I used to make this dish when my children were small. It is a fast and simple way to prepare chicken to stretch for more than one meal. Once you try it, you will be hooked, because the flavor is outstanding! This is also an excellent recipe for a ladies luncheon. Enjoy!
1COOK THE CHICKEN
Prepare the chicken the day before, remove skin, bones and fat. Cut each breast in half. Add water to a medium size sauce pan, a cup to start, then add the chicken soup base and the leaf dill and mix well. Turn the heat on to medium high and add the chicken to the sauce pan, adding more water to just cover the chicken.
2Bring the chicken to a boil and cover and simmer until tender. (About 20 minutes) The leaf dill is what gives this chicken its wonderful taste, so don't omit. If you are making sandwiches, refrigerate the chicken in the broth overnight, then drain and dice the chicken.
3FOR SANDWICHES: Dice the chilled prepared chicken breast, add the red onion, celery and baby Gherkins pickles and mayonnaise. Gently mix the salad, together, and add the salt and pepper to your taste.
4Serve on a toasted bagel, open faced (it is delicious on a toasted gluten-free English muffin) or use your choice of bread. We like it with salt and vinegar potato chips on the side.
5FOR DINNER: This chicken is delicious served sliced and hot from the sauce pan. Drizzle some melted butter and squeeze a wedge of lemon over it, and serve with your favorite sides. Now you know why it is called “Poor Man's Crab”. Enjoy!