4 chicken breasts
1 egg
1 tsp. cooking sherry
1/2 tsp. ginger and garlic powder
1/2 tsp. paprika
1/8 c. finely chopped onion
1/2 c. flour
4 stalks celery
2 tbsp. butter

Chop chicken until finely ground. Place in bowl; add egg, cooking sherry, ginger, garlic powder, and onion. Mix well and let stand. Cut celery in strips lengthwise (about size of matchsticks). Melt butter in heavy skillet; put celery in and saute until just limp. Remove and place on platter. Keep warm in oven.

Take chicken mixture and use large spoon to form patties. Place flour, salt and pepper on cutting board or counter top as evenly as possible. Flip patty in flour on both sides. Use the same skillet that celery was cooked in. Add more butter if needed. Let patties brown lightly on both sides. Remove and place on celery platter.

MUSHROOM SAUCE (optional) :
1/2 c. sliced mushrooms
1 tbsp. butter
1/2 c. Half and Half
1 tsp. cornstarch and 1/4 c. water, mixed with tsp. cooking sherry