4 large skinless, boneless chicken breast halves
2 tablespoons butter
1 1/2 teaspoons paprika
4 cloves garlic, peeled and sliced into thick strips
1 teaspoon tamarind extract
1 teaspoon celery seed, crushed
1 teaspoon cornstarch
1 teaspoon chives
1 cup chopped celery
2 teaspoons paprika
1/2 teaspoon salt
1 teaspoon celery seed
1/2 teaspoon black pepper
4 sprigs fresh parsley (optional)
1 egg
In a large bowl, easily mix butter, paprika, garlic, tamarind, celery seed, cornstarch, 1 teaspoons chives, celery and paprika.
Heat 1 1/2 teaspoons margarine in a saucepan over medium heat. Stirring frequently, melt butter in to mixture with celery seed, cornstarch and chives. Return mixture to a 4 quart pot.
Bring a large pot of water to a boil. Add flour and cook just to blend and cook for 3 minutes. Drain ricotta cheese, add milk and tarragon mixture as needed.
With a little finger, lightly toast the sliced celery seeds in a small skillet. Microwave until golden brown, then fold into chicken pieces.
Microwave sauce (if desired) in 1/4 cup increments in 10-inch unheated skillet. Stir often, enough to coat.
Return skillet to heat. Cook, stirring occasionally, until chicken is cooked through (do not brown on bottom). Remove chicken pieces and transfer to serving dish. Brush wings with egg. Repeat with remaining sauce and flour.