2 tablespoons butter
2 teaspoons garlic powder
1 teaspoon crushed red pepper flakes
1 teaspoon baking powder
1 teaspoon salt
4 skinless, boneless chicken breast halves
2 tablespoons all-purpose flour for coating
1 (15 ounce) can peeled and diced celery, shredded
1/2 cup chopped onion
1/2 cup chopped shallots
In a large bowl, blend the butter, garlic powder, crushed red pepper flakes, baking powder, and salt. Mix thoroughly.
Heat oil in a large skillet over medium heat. Add chicken, browning well on all sides. Remove chicken from pan and stir-fry in butter mixture. Cook, stirring constantly, until heated through.
Place chicken in a large resealable plastic bag. Discard any remaining chicken. Add flour to pan and stir-fry in butter mixture and celery and onion.
In a mixing bowl, beat together the shallots and garlic powder mixture.
Pour chicken into the pan and turn to coat. Heat lightly and cook 3 minutes more. Remove pan from heat and stir chicken back into pan with the flour. Cover and refrigerate for 2 hours or until the chicken is warmed through.