2 whole boned chicken breasts, cut into 1 inch pieces
1 clove garlic, minced
3 tbsp. butter
1 c. celery, sliced
1 can mushrooms, drained
1 c. chopped onion
1 can tomatoes, cut up
1 c. peas (frozen)
1 tsp. basil
1/2 tbsp. parsley
1 tsp. salt
Pepper to taste
1 chicken bouillon cube
1 c. boiling water
2 tbsp. cornstarch
1/4 c. water

Brown chicken pieces with garlic in butter. Add onion, mushrooms, and celery. Saute until vegetables are tender crisp. Add tomatoes, peas, basil, parsley, salt, and pepper. Dissolve chicken bouillon in boiling water. Stir into chicken mixture. Heat to boiling. Dissolve cornstarch in 1/4 cup cold water. Stir into boiling mixture. Reduce heat and simmer until thickened. Serve over cooked rice.