8 boneless, skinless chicken breasts
1/2 cup chopped celery
1/2 cup chopped onion
2 tablespoons vegetable oil
3 tablespoons prepared horseradish
1 teaspoon paprika
1 pound skinless, boneless chicken breast halves
1 cup chicken broth
1 cup water
1/3 cup beef broth
1 teaspoon seasoning salt
1 egg
1/8 teaspoon dried sage
1 tablespoon dried parsley
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a large skillet over medium heat. Add chicken, celery and onion, and cook 5 minutes on each side or until chicken is evenly browned. Stir together with oil and celery/ onion. Reduce heat to medium, add chicken and celery mixture. Stir together broth and water. Bring to a slow simmer, then reduce heat to medium.
In a medium saucepan over medium heat, mix chicken broth and chicken broth mixture; add chicken and celery mixture and whisk until chicken is evenly browned. Simmer 30 minutes, stirring often, stirring chicken frequently. Remove from heat and stir together with chicken broth mixture.
Return chicken to saucepan over medium heat. Add water and beef broth; bring to a boil. Reduce heat, cover and simmer 15 minutes.
Stir seasoning salt and paprika into chicken mixture. Sprinkle chicken with sage/ parsley and stir gently.