Chicken in wine
Chicken breasts Oil
Chopped onion Chopped celery
Chicken Bullion Cube White wine
Flour or Cornstarch for thickening
Brown chicken breasts in small amount of oil in a large skillet or electric fry pan. Add chopped onion, finely chopped celery (or celery salt), rosemary, thyme, other herbs to taste, white wine, 2 chicken bullion cubes a water. Simmer for at least 45 minutes adding more water if needed. When done, thicken as indicated if desired.
To thicken, mix together 2 T. flour or cornstarch or any combination in 1/2 cup cold water (I usually shake it together in a plastic container.) Add to chicken and sauce and let boil. Serve over rice.