1/2 cup butter
1/2 cup lemon juice
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon paprika
1/4 teaspoon dried basil
1 cup chopped onion
1 cup chopped celery
3 tablespoons wine
1/2 cup chicken broth
In a large bowl, butter or margarine, lemon juice, flour, baking powder and salt. Mix well and form into a cake. Place in a microwave-safe dish or bowl over high heat. Bring to a boil, stirring constantly, and cook 1 minute. Stir in paprika, basil and onion; simmer 1 minute more. Reduce heat to medium-low, remove from heat. Drain well and stir in wine. Spoon into dish; top with celery and chicken. Chill in refrigerator for at least 1 hour, stirring occasionally.
Preheat oven to 350 degrees F (175 degrees C).
Spread chicken mixture over chicken mixture and top with celery and chicken.
In a medium saucepan, bring broth to a boil and add chicken. Cook 1 minute more, stirring occasionally, until chicken is cooked through and no longer pink.