2 boneless, skinless chicken breast halves
2 tablespoons butter
1/2 teaspoon red pepper flakes
1/3 cup chopped onion
salt and pepper to taste
1 cup chicken broth
1/2 cup chicken bouillon granules
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup chopped celery
Saute chicken in a large skillet on medium heat until lightly browned and well done. Remove chicken and set aside.
Heat the butter in a large skillet over medium heat. Cook chicken, turning once, until golden brown and juices run clear, about 8 minutes. Transfer chicken to a large skillet. Spread butter mixture over chicken and sprinkle with pepper flakes. Heat back up to medium high heat.
Red pepper flakes the edges of the chicken so that they are 1/4 inch thick. Mix together chicken, water and vegetables in the skillet with the butter mixture. Remove the little pieces of cabbage with the rest of the chicken and arrange the chicken pieces around the rim of the pan so that the surface is covered.
Arrange celery leaf tops with the cabbage leaves on top and sprinkle with whole celery, carrot and onion. Spoon sauce over celery leaves. Boil chicken, parsley, Swiss bread, celery powder and seasoning powder to help you evenly coat and keep the marinade in the pan.
Reduce heat to medium-low and brown the chicken on all sides. Place chicken in the pan and brush liberally with soy sauce and white sugar. Bring elements together and stir together and spoon the marinade over all, garnish with celery and chicken necklaces and serve piping hot.
⭐ ⭐ ⭐ ⭐