Quick Chinese Chicken - cooking recipe

Ingredients

2 chicken breasts, cut in half (you can take off skin)
1 c. cold water
1/2 tsp. salt or substitute salt
1/4 tsp. pepper
2 Tbsp. butter or margarine
1/4 c. chopped onion
1 (10 oz.) can cream of mushroom soup or sodium free
2 c. celery, sliced crosswise 1/8-inch thick
1/2 c. roasted almonds (salted or unsalted), coarsely chopped
1 c. chow mein noodles
1 (8 oz.) can mandarin oranges, drained
2 Tbsp. soy sauce

Preparation

In a skillet with a tight fitting cover, put the chicken breasts (skin side down if skin is on), water, salt and pepper together and bring to a rolling boil.
Skim off the broth and continue to cook on moderate heat; cover tightly for 35 minutes. Remove breasts; cool, strain and measure broth (put in freezer for 10 to 15 minutes until fat comes to top and remove fat).
After chicken is cool enough to handle, remove bones and skin (if still on) and discard.