1 cup butter
1 cup all-purpose flour
6 skinless, boneless chicken breast halves
1 (8 ounce) can kidney beans
1 large onion, chopped
1/4 cup chopped celery
1 teaspoon salt
3 tablespoons brown sugar
3 tablespoons butter
Melt butter in a large skillet/grill pan over medium-high heat. Place chicken breasts in pan and brown on both sides.
Heat olive oil in a large saucepan.
Add flour, celery salt, sugar, chicken, celery and salt. Stir over medium heat for 1 minute. Pour egg mixture into skillet/grill pan. Bring to a boil and simmer for 5 minutes.
Add chicken breast mixture, browning on both sides.
Return skillet to a boil and add scallions and tomatoes. Reduce heat to medium-low. Stir in butter and simmer for 2 minutes. Stir in beans.
Return chicken mixture to pan, stirring constantly. Cover, reduce heat to low, and continue cooking for 5 minutes. Pour chicken mixture over cooked rice. Serve at room temperature.