Preparation
Heat the oven 175 °. Remove the skin and all the visible fat from the breasts, cut 2 halves lengthwise, rub them with the mixture of celery salt and herbs, place it in the roasting pan. Combine the broth, wine, onion, parsley and a generous touch of paprika. All this, well beaten, pour it over the breasts, cover the baking sheet with foil and bake for 25 minutes, then remove the paper and bathe with the liquid from the broiler pan and re-bake, but uncovered for 15 minutes until the breasts are tender when you prick them. Serve with the juice.