Heat butter and olive oil over medium in a large non-stick pot with high sides.

Combine 3/4 cup flour, 1 teaspoon salt, 1 teaspoon black pepper, 1/2 teaspoon paprika, and 1/2 teaspoon garlic powder in a gallon sized ziplock bag. Coat the chicken a piece or two at time in the flour mix, then add the chicken pieces to the pot and brown. ***Save the bag of flour***, you will be needing it again.

While chicken browns, cut up the onion, celery, and carrots. Put them in a big bowl. Mince the garlic, but leave it separated from the onion mixture.

When chicken pieces are browned, transfer them to a plate and set aside. Add the big bowl of onions, carrots, and celery to the pot you cooked the chicken in. You may need to add a little more butter or olive oil to the pot at this point. Saute until the onions are tender.

Add four tablespoons of the seasoned flour, garlic, 1/2 teaspoon cayenne powder, two tablespoons salt, and 1/4 teaspoon black pepper to the vegetables in the pot. Cook a few minutes.

Add four cups water, one big tablespoon Better Than Base, and the browned chicken to the pot. Stir everything in. Try and submerge all chicken pieces. Lower heat, cover, and simmer 45 minutes, stirring and turning chicken every 10 to 15 minutes. The chicken will stick if you don't watch it. I suggest setting a timer.

After 45 minutes, remove the chicken breasts and shred them with two forks. Add the meat back to the pot. If you want to add peas to your Smothered Chicken now is the time to do so. If you want a thicker dish, cook this final 15 minutes without a lid, but be sure to stir every five minutes or so.