4 skinless, boneless chicken breast halves
1 onion, chopped
1 large carrot, chopped
1 cup fresh celery leaves
2 cups ketchup
1 cup mayonnaise
2 teaspoons distilled white vinegar
3/4 cup packed brown sugar
1 teaspoon lemon juice
1 teaspoon lemon zest
2 teaspoons salt
1/4 teaspoon white pepper
Place chicken breasts in a large pot with water to cover. Add onion and carrot and just cover to cover. Bring to a boil. Reduce heat, cover and simmer over medium heat for 5 to 6 minutes.
Add celery leaves, ketchup, mayonnaise, vinegar, brown sugar, lemon juice, lemon zest and salt. Bring to a boil. Reduce heat, cover and simmer for 3 to 4 minutes.
Add chicken and carrots and simmer for 5 minutes or until chicken thighs are crisp and chicken is cooked through. Add lemon juice, lemon zest, salt and white pepper. Cook and stir until chicken is cooked through and thickened.