3 chicken breasts, skinned and deboned
1/4 c. vegetable oil
2 cloves garlic, minced
1/2 red bell pepper, chopped
1 stalk celery, chopped
1 (8 oz.) can tomato sauce
Pinch of celery seed
1/4 c. chablis wine
Egg noodles
2 med. onions, chopped
1/2 green pepper, chopped
2/3 c. sliced mushrooms
1 (16 oz.) can stewed tomatoes
1/2 tsp. basil
1 bay leaf
Salt and pepper to taste

Tenderize chicken by pounding lightly with tenderizing hammer. Heat oil in large skillet or electric frying pan. Brown chicken, but don't over cook. Remove. Cook onion, garlic, celery and bell peppers lightly. Replace chicken. Add remaining ingredients. Simmer. Serve over cooked egg noodles.