4 chicken cutlets, cut in thin strips
Garlic salt & pepper
3 tbsp. butter
1 jar (15 1/2 oz.) spaghetti sauce (Ragu)
2 c. sliced celery
1 tsp. Italian seasoning

Season chicken with garlic salt and pepper. Saute in butter about 2 minutes. Stir in spaghetti sauce and Italian seasoning, cover and simmer 10 minutes. Add celery, continue cooking until celery is tender crisp. Serve over beds of rice. Sprinkle with grated Parmesan cheese, if desired. Makes 6 servings. Easier if done in electric fry pan.