2 tablespoons vegetable oil
1 cup cooked chicken breast meat
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon dried minced onion
1 tablespoon fresh lemon juice
1 teaspoon freshly grated Parmesan cheese
1 clove garlic, minced
1 (6 ounce) can tomato paste
1 onion, thinly sliced
2 tablespoons vegetable oil
1 cup peeled and diced celery
2 tablespoons butter
1/2 cup chopped fresh parsley
Heat oil in large skillet over medium heat. Add chicken; cook, turning chicken once, for 15 to 20 minutes or until chicken is cooked through and no longer pink inside. Remove chicken; continue cooking over medium heat for 15 minutes.
Stir together paprika, cumin, onion, lemon juice and garlic; return chicken to skillet. Add tomato paste, onion, celery, olive oil and parsley; stir together. Reduce heat to low; continue to cook, stirring occasionally, until chicken is cooked through. Top with chicken.
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