1 lb. 2 oz. boneless chicken breast
3 tbsp. flour
2 tsp. vegetable oil
1/2 c. diced celery
1/4 c. chopped onion
2 garlic cloves, minced
1 c. water
2 med. carrots, cut into chunks
1 c. (or more) whole tomatoes, chopped
1 tbsp. chopped fresh parsley (Italian flat)
1 pkt. instant chicken broth or bouillon cube

Dredge chicken in flour, reserving remaining flour. In 4 quart saucepan heat oil; add chicken and cook over medium heat, turning occasionally, until lightly browned on all sides, 3 to 5 minutes. Remove chicken from pan, cut into pieces and set aside. To same pan add celery, onion and garlic. Saute, stirring occasionally until tender, 1 to 2 minutes. Sprinkle with any reserved flour and stir quickly to combine. Stir in remaining ingredients. Heat through. Cover and reduce heat to simmer, stirring occasionally, about 20 to 30 minutes.