4 skinless, boneless chicken breast halves
4 tablespoons olive oil
2 teaspoons paprika
2 teaspoons minced fresh chives
1 teaspoon salt to taste
4 small fresh red onions, chopped
4 cloves garlic, minced
1 1/2 teaspoons dried basil
1 teaspoon vegetable oil
1 cup diced celery
1/2 tablespoon dried rosemary
1 teaspoon dried basil
Heat olive oil in a large skillet. Saute chicken in olive oil until lightly browned. Drain excess oil. Shape chicken into 4 triangles. Place triangles in a single layer on ungreased baking sheet. Place crisp side down edge down. Fit corners of chicken with decorative rings. Cover edges of sheets with 1-1/2 inches of parchment.
Heat 1 teaspoon of the olive oil in a small skillet over medium-high heat. Add chicken and season with paprika. Saute 10 minutes, turning strips often. Remove from pan, and cut chicken in a rectangle approximately 3 inches across.
In a medium skillet, heat 1 tablespoon of oil in a large pot over medium-high heat. Add celery and rosemary, and saute 1 minute. Add cup of chicken, fry 6 seconds more, then add chopped onion, garlic, and basil. Simmer, stirring occasionally, 15 minutes, stirring occasionally. Drain liquid. Add chicken breasts and celery pore back up to white.
Return chicken to pan, and continue cooking 8 minutes, stirring occasionally. Mix together with chicken and celery cream and add to pan. Let cook 15 minutes, or until chicken meat is cooked through.
Place chicken in same pan and simmer until cooked through (refrigerate chicken for 1 hour or longer, if possible, to allow crust to set up)