1 tablespoon vegetable oil
1/3 cup chopped onion
1 cup chopped celery
2 teaspoons paprika
3 cloves garlic, minced
8 skinless, boneless chicken breast halves
2 tablespoons chopped fresh parsley
1 1/2 cups chicken broth
5 tablespoons olive oil, divided
2 teaspoons cornstarch
1 tablespoon white wine vinegar
salt and pepper to taste
Heat oil in a large skillet over medium heat. Stir in onion and celery. Saute until translucent. Stir in paprika. Stir in garlic and cook for about 5 minutes. Pour chicken stock into skillet.
Mix broth and olive oil into skillet. Add 2 tablespoons of olive oil and deglaze with water. Stirring constantly, cook over medium heat until thickened. Add wine vinegar and salt and pepper. Bring to a boil, stirring constantly. Continue to stir and cook for about 5 minutes.
Slowly stir cornstarch mixture into chicken broth mixture. Allow heat to come to a boil. Add chicken sauce and 1/2 cup water. Simmer until heated through, about 5 minutes.