3 tablespoons olive oil
1 cup chopped onion
1/4 teaspoon seasoning salt
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
3 teaspoons zest of 1 teaspoon white sugar
5 skinless, boneless chicken breast halves
Crush olive oil in a saucepan over low heat; add onion and saute until translucent.
Add seasoning salt, rosemary, thyme, basil and sugar.
Add chicken breasts, turning once. Cook and stir about 1 minute, allowing breasts to tenderize. Remove chicken breast to an 8x8 inch jellyroll dish.
Cover with gums and garnish with shrimp.
Melt 1/2 cup butter in a skillet over medium low heat; add onions and saute until bright yellow; stir to coat. Add sliced celery and saute until tender.
With an electric mixer, beat together the eggs, 1/2 cup of water, 2 tablespoons butter and 1 tablespoon lemon juice. Mix with flour mixture and sprinkle with salt and basil, stirring constantly. With hands beat egg yolks until light and homogeneous.
Spoon mixture into celery; cover, allow to stand in pan approximately 2 minutes, stirring once. Spoon warmed mixture into dish.
Bake uncovered at 350 degrees F (175 degrees C) for 30 minutes. While chicken and celery are cooking, place mushrooms on a large serving platter.
Chop chicken breasts and reserve cubes; stir in 1/4 cup of reserved mushroom liquid and 2 (10 ounce) cans crabmeat and add to dish.
Return chicken thighs to dish; spoon noodles over chicken breast mixture. Garnish with parsley flakes and sliced radishes.