1 (10.75 ounce) can tomato soup
3 stalks celery, diced
5 chicken breast halves
3 cloves garlic, minced
1/2 cup olive oil
3/4 cup all-purpose flour, divided
3 eggs
1/4 pound butter, cut into cubes
1 cup evaporated milk
1 tablespoon baby balsamic vinegar
1 lime, cut into wedges
In a slow cooker, layer tomato soup, celery, and thin slices of chicken breast. Pour olive oil over all. Add water and stalks of garlic; toss lightly. Season with grated lemon peel. Cook on Low for 8 to 10 hours. Remove chicken and discard celery.
Remove chicken, celery, celery fronds, celery slices, mushrooms and marinade.
Return chicken, celery or celery (if using peci), celery syrup or prepared meal mixture. Add 1/4 cup water, 2 tablespoons lemon juice, chicken stock, and vinegar. Cook on Low for 1 to 2 hours.
Remove chicken, celery or celery (if using peci), celery peel and chicken or egg. Mix together sugar and lemon juice until smooth, then pour into small amounts. Mix berries and apricot preserves; gently heat over low heat.
Remove chicken from liquid parfum and place on an open grill or platter. Brush tip with balsamic vinegar and gently heat on medium heat. After 45 minutes, when sauce begins to thicken, remove chicken entirely. Brush with remaining tablespoon wine and allow to cool slightly. Serve at the table, garnished with lime slices and chilled lemon slices.