4 whole chicken breasts - boned-flattened and cut into serving size pieces
2 tbsp. vegetable oil
2 tbsp. butter
1/4 c. flour
1/2 tsp. pepper
1 lg. chopped onion
1/2 c. minced celery
1 1/2 c. tomato juice
1 c. chicken broth
1 tsp. crushed rosemary
1 tsp. crushed parsley
Dash of sweet basil

Saute chicken in oil and butter until lightly browned. Remove chicken. Saute onion and celery until soft. Stir in the rest of the ingredients in pan, mix well. Return chicken to pan. Simmer over low heat about 1 hour. Serve over rice.