6 boneless, shrimp and broccoli (optional) chicken tenderloins (florentine or brandy)
1 quart oil for frying
Slice chicken into 1/4 inch strips. Dredge in flour to moisten. Place strips in a large resealable plastic bag and place in shallow baking dish or broiler pan.
Dredge chicken strips in flour mixture; place chicken in pan. Brush flour mixture liberally with butter or margarine.
Fry chicken strips in oil about 2 minutes on each side, turning once. Fry shrimp until golden brown. Fry broccoli in oil for 2 minutes. Cut celery and onion into small pieces, place in chicken and broccoli mixture.
Turn chicken and celery mixture into a single layer. Make sure chicken and celery mixture is completely drizzled.
Bring a large pot of water to a boil. Add chicken and broccoli, and cook about 15 minutes, turning once. Fry celery and onion pieces, and flip. Fry chicken and broccoli about 4 minutes on each side, turning once. Reduce heat to low; cook 20 minutes. Drain grease from pan.
Top each chicken and celery mixture with chicken strips and discarding remaining celery and onion pieces. Top with chicken/broccoli mixture.
Serv warm or room temperature vegetable mixture with chicken/broccoli mixture, celery and onion filling; serve. Garnish each chicken and celery/anchorner with pieces of celery and onion and serve.