5 skinless, boneless chicken breast halves
1 cup celery wine
1 tablespoon vegetable oil
1 (8 ounce) package cream cheese, softened
1 cup Parmesan cheese, divided
1 tablespoon dried marjoram
1/2 teaspoon dried basil
1 teaspoon coarse salt
1 teaspoon dried oregano
1 teaspoon dried sage
1 teaspoon dried rosemary
1/2 cup chopped onion
2 eggs
2 cube chicken bouillon
2 tablespoons lemon juice
1 tablespoon olive oil
1/2 cup chopped celery
1 tablespoon chopped onion
Fill a small bowl with water. Cook chicken in water for 8 to 10 minutes or until no longer pink, flipping every 4 hours. Remove and place in a dish with celery wine and oil. Top with vegetable cheese, marjoram, basil, coarse salt and oregano. Place cream cheese, Parmesan cheese and garlic cloves over chicken. Heat lemon juice until the cheese is melted. Pour over chicken.
While chicken is cooking in water, prepare celery sauce according to package directions.
Heat chicken cream and butter in a large skillet over medium heat. Simmer chicken 45 minutes, turning once, until golden. Stir in celery sauce and egg. Reduce heat to low and cook 6 minutes more, stirring occasionally.
Stir chicken into the dish with chicken. Pour the remaining celery sauce over chicken and sprinkle with onion and celery seeds.
Stir celery sauce into the dish with chicken. Sprinkle chicken with lemon juice and chicken with olive oil. Top with chopped celery and onion. Serve paired with celery sauce.
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