4 boneless, skinless chicken breast halves
1 tablespoon butter
3 tablespoons all-purpose flour
1/2 teaspoon paprika
1 small onion, peeled and sliced
1 dash Worcestershire sauce
1 dash hot pepper sauce
1 dash Worcestershire sauce
1/2 cup oil
1 cup diced celery
1/4 cup tomato juice
1 dash dry mustard
1 (8 ounce) can crushed pineapple with juice
1 (6 ounce) can chicken broth
1 cup water
Preheat oven to 350 degrees F (175 degrees C).
Dredge chicken in melted butter. Place pan in a large, deep skillet. Cook over medium heat, stirring occasionally, until chicken is cooked through
Squish celery around the outside of the pan. Pour oil over celery mixture. Fry chicken breasts until browned on all sides, about 5 minutes. Remove foil from pan, and add chicken to pan. Fry about 5 minutes more, or until chicken is no longer pink and juices run clear. Add eggs and Worcestershire sauce, tomato and mustard; simmer about 20 minutes more.
Stir chicken mixture back into pan with crushed pineapple and chicken broth. Bring to a boil, cover, and simmer for about 3 minutes. Bring to a boil, and cook about 10 minutes more, or until chicken is not pink but cooked through. Stir chicken into pan, cover, and cook 5 minutes more. Stir chicken into celery mixture, and cook about 5 minutes more until chicken is cooked through. Top with chicken and pineapple mixture. Garnish with crushed pineapple with sliced tomato.
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