1 tablespoon vegetable oil
2 cups chopped celery
1 teaspoon salt
6 skinless, boneless chicken breast halves
2 tablespoons butter
1/2 teaspoon chicken bouillon granules
5 tablespoons chopped fresh parsley
salt to taste
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1 (8 ounce) can chicken broth
1 teaspoon paprika
1 teaspoon paprika
Heat oil in a skillet over medium heat. Saute celery and salt in pan pan for about 20 minutes, stirring occasionally, until tender.
Add chicken and cook, stirring, until chicken is no longer pink and juices run clear. Stir in butter and chicken bouillon. Reduce heat to low, and stir in garlic powder, parsley and salt. Return chicken to pan; cook over medium heat for about 20 minutes, stirring occasionally.
Add chicken broth, paprika and paprika; bring to a quick boil. Reduce heat to medium high and add chicken broth mixture.
Reduce heat to low and stir in chicken broth mixture. Reduce heat to medium low and cook for 10 minutes, stirring occasionally.
Stir chicken mixture into celery mixture and stir all together.