2 lb. chicken pieces
2 tbsp. butter
1 (4 oz.) can mushroom buttons, drained
1/2 c. sliced celery, or 1/4 c. dried celery flakes
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. marjoram, crushed
Dash of pepper
1 (14 oz.) can chicken broth
1 can small white onions
1/2 c. water
1/4 c. flour

Cook chicken in butter in a large skillet until browned on both sides. Add mushrooms, celery, garlic, salt, marjoram, and pepper; cook until celery is tender. Add chicken broth and onions. Cover and simmer 45 minutes, or until the chicken is tender. Gradually blend the water into the flour until smooth. Slowly stir into the chicken. Cook, stirring constantly, until thickened.