1 onion, diced
1 tablespoon olive oil
1 pound fresh, peeled and skinless, chicken breast halves
2 cloves garlic, minced
1 1/2 cups all-purpose flour
6 tablespoons white sugar
2 tablespoons lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon white sugar
1 teaspoon baking soda
1 teaspoon salt
1/2 cup chopped celery
1/2 cup chopped fresh parsley
2 tablespoons chopped black olives
2 tablespoons chopped fresh parsley
1/2 teaspoon dried basil
Place onion and olive oil in large skillet. Boil, uncovered, over medium heat until onions are tender. Add chicken, and saute for about 10 minutes.
Add flour, reserve 1/2 cup, to pan, and stir. Gradually stir in sugar, lemon juice, Worcestershire sauce and white sugar; bring to a rolling boil, stirring constantly. Boil, uncovered, for about 10 minutes. Remove from heat and stir in lemon juice, lemon soda and salt.
Return pan to stove. Pour about 1/3 cup of chicken mixture into pan. Sprinkle with celery and parsley. Place chicken, celery and parsley on top. Layer with olives, parsley and a handful of parsley and olives. Repeat layers with remaining chicken mixture. Cover and simmer for about 15 minutes. Remove pan from heat.