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Chicken provencale

Yield: 6 Servings

Ingredients:

• 6 ea Chicken boned
• 4 tb Olive oil
• 2 tb Butter
• 1 ea Onion medium chopped
• 1 ea Celery stalk chopped
• 1 c Water boiling
• 2 c Chicken bouillon
• 1 cn Tomato (8 oz)
• 4 tb Flour
• 1/4 c Sherry
• 2 tb Parsley

Instructions:

chopped Debone chicken and remove skin. In large skillet heat butter and oil. Saute' chicken on both sides until brown. Remove from pan. In same skillet saute' onions and celery about 5 minutes. Blend in flour; slowly add water with chicken bouillon dissolved in it. Add can of whole tomatoes and stir till mixture comes to a boil. Season with salt + pepper. Add chicken sherry and parsley. Cover simmer until tender about 30 minutes.

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