1 tablespoon vegetable oil
1 (4 pound) whole chicken, cut into 1/4 inch strips
1 onion, cut into 1/3 inch strips
1 teaspoon paprika
1 teaspoon dried parsley
2 tablespoons chicken bouillon granules
1 tablespoon dry bread crumbs
1 teaspoon dried basil
1 egg, beaten
1/4 teaspoon salt
1/4 teaspoon dried oregano
Heat oil in a medium skillet over medium heat. Spray with an electric spray, and cook turkey piece side down in oil, stirring frequently, for 5 to 6 minutes. Pull legs up, and roast uncovered for 5 to 8 minutes.
Meanwhile, heat the cooking oil in a large skillet over medium heat. Fry chicken strips 10 to 12 minutes on each side. Add onion strips, and cook, stirring occasionally, for 3 to 4 minutes on each side; remove from skillet. Fry chicken pieces for 2 minutes. Drain liquid, and stir chicken pieces into juices.
Meanwhile, cube celery and sugar into a large bowl. Mix together cream of celery soup, mushroom, mushrooms, parsley, garlic, salt, oregano and basil. Mix together pulp, sugar, egg, salt and baking powder. Pour mixture into the skillet. Sprinkle with celery mixture. Place browned pieces of meat in the pan to coat.
Return dumplings to the skillet. Add crabmeat and 1/2 teaspoon cayenne pepper to pan. Cook 1 to 2 minutes, or until cooked through.
Pour chicken mixture into skillet. Return celery mixture (with bread crumbs) to skillet. Add egg form, mixing well, and mix over medium heat for 3 to 4 minutes.
Return chicken pieces to pan, and add wedge of lemon wedges to the skillet, then dredge chicken over plastic wrap in 250 degree F. of water to prevent sticking. Return cooked celery mixture to pan. Remove skillet lid, and add scallops.
Pour celery mixture into the skillet. Continue to cook, stirring frequently, for 10 minutes on each side. Stir in tomato soup mixture, garlic, salt, oregano, lemon wedge, celery, tomato soup mixture mixing evenly. Continue after 15 minutes of cooking until chicken pieces are cooked through.
In a medium saucepan, mix together chicken drippings, chicken broth, chicken broth, carrot juice, and flour. Bring mixture into a boil, and stir in tomato soup mixture if desired. Remove from heat, and stir cream of celery soup into skillet with celery mixture. Baste chicken pieces. Serve chicken breasts cooked and delectably.