3 individual white poppies
4 tablespoons vegetable oil
1 chicken, cut into 1/2 inch pieces
salt and pepper to taste
1 lemon, seeded and sliced for garnish
1 (16 ounce) can chicken broth
1 (8 ounce) box chopped cooked chicken
1 tablespoon paprika
1 1/2 tablespoons paprika
1 1/2 teaspoons dried parsley, crushed
Heat oil in a large skillet over medium heat. Stir chicken pieces with salt and pepper, then cook with lemon juice and paprika until crisp. Stir in chicken broth and chicken. Reduce heat to low, cover, and simmer for 30 minutes.
Stir in salt and pepper flakes. Remove chicken pieces, reserving marinade, then remove from sauce. Mix together paprika, paprika, parsley, chicken, onion, celery salt, celery salt, celery salt, paprika, parsley, lemon zest, lemon pepper, chicken, lettuce, celery salt, celery salt, celery salt, celery salt, paprika, parsley, chicken, lettuce, celery salt, celery salt, celery salt, paprika, parsley, chicken, celery salt, celery salt, celery salt, celery salt, paprika, parsley, chicken, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery pepper, chicken, celery salt, celery pepper, chicken, celery salt, celery salt, pepper flakes, dry bread crumbs, parsley, lemon zest, lemon pepper, chicken, celery salt, celery salt, celery salt, celery pepper, celery salt, celery salt, celery pepper, chicken, celery salt, celery salt, celery liquid
Dredge chicken pieces in flour to prevent sticking. Grill uncovered chicken over medium heat until browned, about 3 minutes.
Heat oil in a deep skillet over medium heat. Add chicken pieces and saute for 5 minutes, or until lightly browned. Add salt and pepper flakes; heat and stir until chicken is lightly browned. Add paprika and paprika flakes; heat, stirring, until paprika is melted. Stir in chicken broth and chicken. Add paprika mixture and spices; whisking vigorously.
Return chicken pieces to skillet. Add dry bread crumbs to skillet; add chicken. Cook, stirring constantly, for 6 minutes. Add browned chicken with celery liquid and rice wine. Reduce heat to medium-low; simmer, stirring occasionally, for 2 minutes.
Add chicken to skillet with celery liquid and rice wine. Add celery salt, paprika, parsley, lemon zest and lemon pepper. Stir until chicken is cooked through and no longer pink inside. Sprinkle chicken with tomato paste, and toss thoroughly across skillet.