1 tablespoon vegetable oil
2 medium (2 pound) chicken breast halves
2 tablespoons butter
1 small onion, chopped
2 teaspoons paprika
1 cup sliced celery
8 cloves garlic, minced
1/4 cup all-purpose flour
1/8 teaspoon salt
1/4 cup chopped fresh parsley
1/8 teaspoon dried thyme
1/8 teaspoon dried basil
Heat oil in a large skillet over medium heat. Add chicken and cook until no longer pink, about 10 minutes. Remove chicken and place into a large serving bowl. Place orange slices on both sides and sprinkle with butter mixture.
Heat the remaining vegetable oil in a large skillet over medium heat. Add chicken and brown on both sides. After 10 minutes, remove chicken and place onto a piece of waxed paper to cool completely.
In a large bowl, combine the onion, red bell pepper, celery, garlic, flour, salt, parsley, thyme, basil, parsley liquid, chicken, onion juice, chicken seasoning and parsley. Mix well. Serve chicken breasts with sauce over low heat.
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