6 boneless chicken breast halves
1 c. celery, diced
1 c. stuffed green olives, thinly sliced
1/4 lb. butter
1/2 c. water
2 c. flour

Dredge chicken breasts in flour until fully coated. Melt butter in heavy skillet or electric skillet. Sauté chicken breasts until golden brown on both sides. After browning, add celery and olives distributing evenly over chicken breasts. Add water and lower heat. Cover skillet and simmer for 20 minutes. Remove cover and continue simmering for 10 more minutes or until done. Add water as necessary during simmering to maintain a moist, gravy-like base. Best served with rice or whipped potatoes with a side dish of a steamed fresh vegetable such as broccoli or asparagus. Drizzle a good portion of gravy onto rice or whipped potatoes.

Yields 5-6 servings.