1 tablespoon olive oil
4 skinless, boneless chicken breast halves
2 tablespoons minced shallots
1 teaspoon onion powder
2 tablespoons Italian seasoning
1 teaspoon salt and pepper
1 tablespoon white sugar
3 tablespoons lemon juice
2 tablespoons olive oil
1 onion, sliced into 1/4 inch rounds
3 cups diced celery
1 cup chopped celery
1 cup fresh spinach
1 1/2 cups chopped onion
1 cup chopped celery
1/2 cup chopped celery
1/2 cup chopped fresh mushrooms
1/4 cup chopped fresh parsley
Heat olive oil in a large skillet over medium heat.
CUT chicken breast into 1/4 inch slices and place pieces in greased 9x13 inch baking dish. Pour lemon juice over chicken; spoon lemon mixture over chicken. Sprinkle with white sugar and drizzle with olive oil. Cover and refrigerate overnight. Heat the remaining olive oil in a large skillet over medium heat.
Stir chicken in 1/4 inch slices, shallots, onion and Italian seasoning. Sprinkle salt, pepper and 1 teaspoon sugar over chicken. Sprinkle lemon juice over chicken and pepper over chicken. Cover and refrigerate overnight.
While chicken is chilling, heat white sugar in a small saucepan over medium heat. Stir flour into saucepan and cook for 1 minute. Stir egg mixture into saucepan; cook, stirring constantly, for 3 minutes or until thickened and a little wet. Stir in chicken.
Slice chicken into thin strips, and dredge in lemon mixture. Place chicken strips in baking dish. Spoon lemon mixture over chicken strips and sprinkle with sliced celery and chives. Cover dish, and chill overnight.
While chicken is chilling, heat the olive oil in a large skillet over medium heat. Add chicken, celery and celery mixture and heat through. Season with salt, pepper and sugar. Reduce heat to medium-low and cook for 5 to 10 minutes, stirring constantly. Pour remaining oil in skillet over chicken (this will make it easier to remove skin from chicken, if you want to see it). Sprinkle with parsley and serve hot.