Frozen Chicken Breasts

Servings: 3

Ingredients:

• 1 tray (about 6 pounds) boneless, skinless chicken half-breasts
• 1 cup (2 sticks) butter
• 2 cups chopped onion, medium
• 1/4 cup curry powder
• 2 tablespoons minced ginger
• 2 tablespoons minced garlic (about 18 cloves)
• 2 tablespoons sugar
• 2 tablespoons chicken bouillon granules
• 2 teaspoons salt
• 1 cup flour
• 4 cups water
• 4 cups milk
• 2 tablespoons lemon juice
• 3 one-gallon freezer bags, labelled

Instructions:

1. Rinse and trim the chicken as desired. Cut chicken into bite-size pieces and cook in a large skillet over medium heat until no longer pink, about 30 minutes. Remove from heat and cool. Divide cooled chicken evenly among freezer bags.
2. While chicken cools, melt butter in a separate large saucepan over medium heat. Add onions and cook, stirring, until soft, about 5 minutes. Add curry powder, ginger, garlic, sugar, bouillon, and salt; cook, stirring, for 2 minutes. Add flour and cook, stirring, 2 minutes longer. Mixture will be like a paste. Gradually add the water and milk; cook, stirring constantly, until the sauce has thickened. Whisk to make a smooth sauce, Add Lemon juice only after sauce has thickened. Cool sauce. 
3. Divide cooled sauce evenly over the chicken.
4. Seal and freeze.