4 deboned chicken breasts
1 can concentrated cream of mushroom soup
1 can concentrated cream of celery soup
Seasoning to taste (fresh ground pepper, thyme, tarragon, parsley flakes)
1 sm. bottle drained pearl (cocktail) onions

In frying pan or electric skillet, brown the 4 chicken breasts. Add both cans of soup and season to taste; add the pearl onions. Simmer at low heat, covered, about 30 minutes or so. Serve with brown rice.