1 medium white onion, diced
1 teaspoon paprika
1 tablespoon grated lemon juice
1/4 cup olive oil
2 cloves garlic, minced
8 boneless skinless, boneless chicken breast halves - cut into 1 inch cubes
2 tablespoons granulated sugar
1 cup flour
1 package taco seasoning mix (optional)
1/3 cup dry white wine
2 tablespoons pork broth
1 cup chopped cooked chicken breast
Heat olive oil in a large, heavy skillet over medium heat. Stir in garlic and onion. Fry for about 5 minutes, stirring constantly.
Stir chicken into skillet; cook until nicely coated with pan juices.
Add flour, salt, and pepper; stir just until melted and smooth. Cover skillet for 10 minutes. Transfer chicken mixture to large bowl. Mix vegetables and wine with skillet; spread over chicken mixture. Return skillet to medium heat. Pour broth over chicken mixture.
Season with cornstarch, celery salt, ketchup, pork broth, chicken simmered in skillet by half. Cover, remove lid, and heat through. Serve immediately.