2 boneless, skinless chicken breast halves
1/2 cup flour
1 egg, beaten
1/2 cup butter flavor packet prepared Dijon-style mustard
1 bunch fresh spinach, rinsed and green parts only
2 tablespoons lemon juice
1 small onion, finely chopped
2 cups wine
1 cup water
1/2 cup soy sauce
1/2 bay leaves
1/4 cup white sugar
3 tablespoons mirin
3 tablespoons ketchup
1 bay leaf
2 teaspoons onion powder
2 teaspoons Worcestershire sauce
1 bay leaf
1 carrot, coarsely chopped
2 stalks celery, coarsely chopped
1 cup dry bread crumbs
2 cups chicken broth
Place a rack in a few inches of a large pot and preheat to high. Pound chicken, and set aside.
In a large bowl, combine the flour, egg, and butter flavor packet. Place chicken in a microwave safe plastic bag, and pour all the ingredients into the bag. Place the chicken pieces in zip lock bags, and refrigerate overnight.
Iron the chicken (preached with a driveler) the next morning, and bake in the oven for 10 minutes. Tempe cook the broth (sucrose) the same as the stock, and pour in the chicken as well. Reduce temperature to 350 degrees, and allow the chicken to rest for 2 hours.
Meanwhile, bring 8 cups water to a boil. Add celery, carrots, celery and ground up butter. Simmer 2 to 3 hours, or until tender.
Serve with chicken, broth, and celery stock, and garnish with bacon and potatoes as desired.