6-8 boneless chicken breast halves
1/2 onion
1-2 stalks celery
1 clove garlic, crushed
Parsley
1 1/2 c. white wine
1/2 tsp. thyme
1/2 tsp. rosemary

Lightly flour chicken breasts; saute in oil. Add onion, celery, and rest of ingredients. Bring to a boil; then cover and simmer 25 minutes or so. Serve with rice or noodles, spooning sauce over.