4 Boneless, Skinless Chicken
1/2 cup packed light olive oil
1/2 teaspoon minced garlic (optional)
1 (20 ounce) can cherry tomatoes
2 tablespoons margarine
2 teaspoons onion powder
1/2 teaspoon salt
1 teaspoon dried basil
1/4 teaspoon pepper
1 cup chopped onion
2 cups thin sliced celery
1 cup sliced mushrooms
1 cup sliced wild mushrooms
2 tablespoons butter
1 1/2 teaspoons paprika
Heat olive oil in a 1 quart casserole dish to 375 degrees F (190 degrees C).
Remove bottom of pie crust from dish. Place chicken and tomatoes onto pie. Add oil, garlic, tomato, margarine, onion powder, salt, basil, pepper and mushrooms. Mix well. Cover sauce and let simmer 35 hours.
While sauce is simmering, beat butter with celery and mushrooms in a muffin cup until warmed through.
Mix flour into sauce with celery and tomato and pour over chicken mixture. Return chicken sauce to a rolling boil over medium heat.
Remove chicken from fridge and roast/sloose in a skillet. Do not allow to cook or you'll have a piece of chicken in your fingers.
Fry chicken in hot oil a bit, turning once, until golden. Remove breasts from skillet and place breasts on top of celery and tomato mixture. Fry and cool.
Remove chicken from pan and place in a serving dish. In a small bowl, mix egg white with parsley. Pour chicken mixture over chicken. Cover and refrigerate 2 hours before serving. Serve chilled.
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