1 teaspoon lemon juice
2 tablespoons seasoned salt
1 1/2 pounds skinless, boneless chicken breast halves
1/3 cup sliced celery
1 onion, thinly sliced
1 1/2 tablespoons water
1 1/2 tablespoons honey
1 1/2 tablespoons vegetable oil
1 1/2 teaspoons fish sauce
1 (4 ounce) can chicken broth
1 (10.75 ounce) can condensed cream of chicken soup
1 (4 ounce) can tomato soup
In a large bowl, combine lemon juice, seasoned salt, chicken, celery and onion and mix together. Cover and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C).
Preheat oven to 425 degrees F (220 degrees C).
Heat oil in a large skillet over medium heat. Place chicken in pan and cook for 5 minutes on each side. Remove from pan and cool.
Once chicken is cool, remove celery and onion and set aside. Pour chicken stock into a large mixing bowl. Stir together honey and vegetable oil; pour mixture over celery and onion mixture. Sprinkle top with chicken.
Reduce heat to medium-low. Pour chicken stock mixture over chicken and sauce.
Bake chicken in preheated oven for 60 minutes; turn chicken over and bake 15 minutes longer, until chicken is very brown. Cover and return to oven.
Meanwhile, in a saucepan, combine chicken broth, cream of chicken soup and tomato soup. Pour into skillet and stir over medium heat until chicken is hot and juices run clear. Turn chicken and serve hot.