1 large medium onion, chopped
1 medium carrot, chopped
2 tablespoons lemon juice
5 tablespoons all-purpose flour
1/2 teaspoon salt
1 teaspoon paprika
1/2 teaspoon dried sage
2 teaspoons chicken bouillon granules
8 green onions, halved
2 teaspoons paprika
1/2 teaspoon paprika
2 teaspoons soy sauce
2 teaspoons hot water
2 tablespoons distilled white vinegar
1 teaspoon celery salt
In a large bowl, toss together onion, carrot, lemon juice, flour, salt, paprika, sage, chicken bouillon, green onions, paprika, soy sauce and hot water. Mix, cover and refrigerate overnight. Cover and refrigerate overnight.
After supper, mix remaining garlic salt, paprika, sage, chicken bouillon, 2 slices celery and 1/2 teaspoon paprika into a small bowl; mix well. Cover and refrigerate overnight.
Bake chicken, uncovered, at 350 degrees F (175 degrees C) for 15 to 20 minutes in the preheated oven. Remove breasts from sauce, sprinkle with chicken and toss with celery salt. Cool completely. When chicken is cool enough to handle, chop into 1/4 inch slices and serve.