2 lbs. boneless chicken breasts
3 tbsp. butter
3 tbsp. olive oil
4 stalks celery, diced
3 carrots, diced
1 lg. onion, chopped
1 tsp. parsley, chopped
1 tbsp. tomato paste
1 c. dry sherry
Salt & pepper to taste

Melt butter and olive oil in a large frying pan and brown chicken about 5 minutes on each side. Add celery, carrots, onion, parsley, salt and pepper and 1/2 dry sherry. Simmer covered about 10 minutes. Dissolve tomato paste in remaining sherry and add to chicken. Stir well and simmer for additional 30 minutes or until chicken and vegetables are tender. Add water if necessary to keep mixture moist. Serve with spaghetti or linguini on the side, topped with tomato sauce or cacciatora vegetables.