1 stick of butter
1/2 stalk celery, chopped fine
1/2 lg. onion, chopped
1 qt. milk
1/2 qt. water
1 tsp. flour
2 tsp. celery salt
3 tbsp. chicken base
8 drops Tabasco
1 an hearts of artichoke
1 tsp. Accent
8 boneless chicken breasts

Take stick of butter, 1/2 stalk of celery, ground onion and saute until brown and soft. In separate pot mix 1-quart of milk with half quart of water. Add one tablespoon of flour to the sauteed mixture and cook for 20 minutes.

Mix this now with the milk and water, 2 teaspoons of celery salt, three tablespoons of chicken base, eight drops of Tabasco, can of chopped artichoke hearts, on tablespoon of Accent. Cook all this down until it thickens to a creamy sauce.

Broil chicken breasts and pour hot sauce over chicken and serve. Serves 8. (Chicken base can be any chicken broth.)