1 1/2 pounds skinless, boneless chicken breast halves
2 tablespoons vegetable oil
1/4 cup white wine
1/2 cup chicken stock
1 1/2 teaspoons paprika
1 tablespoon onion powder
1 tablespoon onion salt
1 tablespoon brown sugar
1/2 tablespoon garlic powder
1 tablespoon dried rosemary, crushed
salt and pepper to taste
Heat oil in a large saucepan over medium heat. Fry chicken breasts for about 5 minutes, criss-crossing the bottom side of each breast with nettles to seal. Fry for about 5 more minutes, turning once, until golden.
Remove chicken from oil and reduce to a large serving bowl. Pair chicken with wine, chicken stock and paprika.
Heat 1/2 cup of the chicken stock mixture in a small saucepan over medium heat. Stir in chicken, brown sugar, garlic powder, rosemary and salt and pepper. Bring to a boil. Reduce heat to low and simmer for 10 minutes. Transfer chicken to large bowl.
Serve coated chicken breast halves on toast with sunflower seeds and lemon juice.