1 tablespoon vegetable oil
1 tablespoon olive oil
1 egg, lightly beaten
1 medium onion, chopped
1 (10 ounce) can chicken broth, drained
8 slices white bread, cubed
3 tablespoons fresh lemon juice
8 celery stalks, sliced
3 tablespoons dried parsley
1/4 cup Irish cream
Heat olive oil in a large skillet over high heat.
Saute chicken breasts in olive oil 1 to 2 minutes, until no longer pink. Remove from skillet; set aside.
In a large bowl, blend egg, onion, chicken broth, bread cubes and lemon juice until well blended.
Stir celery and parsley into chicken mixture. Remove chicken from skillet and set aside. Sprinkle with celery cream.
Heat large nonstick skillet over medium heat and add lemon juice and celery cream mixture to heated skillet. Cook 6 minutes on each side, until chicken is no longer pink.