1/4 c. vegetable oil
1/2 c. dry white wine
1 minced clove garlic
1 finely chopped med. onion
1/2 tsp. celery salt
1/2 tsp. salt
1/2 tsp. coarse ground pepper (black)
1/4 tsp. dried thyme
1/4 tsp. dried tarragon, rosemary or sage

Mix well. Chill several hours in covered dish or jar. Shake well. Pour over 4 boneless, skinless chicken breasts. Chill 3 hours, turning pieces at least once. Baste during cooking with excess marinade. Serve with rice and steamed pea pods with sauteed almonds. Yields 4 (4-6 oz.) servings.