2 tablespoons olive oil
1 tablespoon dry part-skim milk
4 boneless skinless, boneless chicken breast halves
1 1/4 cups beer
4 teaspoons paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 (10 ounce) can tomato sauce
1 (4 ounce) can sliced mushrooms, drained
1 (16 ounce) package chicken broth
1 cup diced celery
1 cup chopped onion
1 cup cooked dry chicken meat
Heat olive oil in a large skillet over medium heat. Add chicken and cook, turning once, about 5 minutes on each side. Remove chicken from skillet and place in a bowl. Pour beer over chicken and stir together; remove chicken from skillet.
In a small bowl, mix together paprika, salt, black pepper, tomatoes and chicken broth. Stir into chicken mixture and pour over chicken. Top with mushrooms, chicken broth mixture, celery, onion and chicken.
Heat oil in a large skillet over medium heat. Add chicken and brown on all sides, about 5 to 7 minutes. Return skillet to medium heat and brown another 5 minutes. Remove chicken from skillet and place in a large pot with broth and tomato sauce. Bring to a boil, reduce heat to low and simmer for about 30 minutes, or until chicken is cooked through.
Season chicken with salt, pepper, tomatoes and vinegar. Mix chicken with miso, soy sauce and chicken stock.
Return skillet to medium heat and add chicken stock sauce. Heat over medium heat and stir in tomato sauce. Bring to a boil and add chicken, celery and mushrooms. Stir in chicken broth. Reduce heat and add chicken. Reduce heat to medium and add mushrooms and celery. Simmer and stir about 5 minutes.
Reduce heat to medium and add chicken milk and rice wine. Simmer about 5 minutes, or until chicken is cooked through and chicken is pink inside.