1 pkg. boneless chicken breasts
1 sm. onion
2 cloves garlic
8 carrots, sliced
8 pieces celery, sliced
1 can College Inn broth
Dash of pepper
Rice

Saute celery and carrots in olive oil with onion and garlic for 5 minutes. Remove carrots and celery from pan and add chicken. After chicken has been browned, add carrot and celery back to pan along with broth. Simmer for 45 minutes. Serve over rice.