Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Frying chicken; cut in small
Flour; for dredging
4 Oil
2 c Chopped onions
2 c Chopped celery
1/2 c Chopped parsley
2 tb Dried basil; --or--
1/4 c Fresh basil; chopped
Salt and pepper
1 c Chicken broth; (approximatel

Dredge the chicken pieces very lightly in flour. Heat 4 Tbsp oil in a
large heavy skillet and brown the chicken on all sides over medium
heat. Remove and keep warm. Add a little more oil, if necessary, and
saute the onions until transparent. Add the celery and parsley and
saute, stirring frequently, for about 5 minutes. Stir in the basil
and return the chicken to the pan. Season with salt and pepper to
taste. Add the broth, stir gently to blend and cook over meduim-low
heat, stirring occasionally, until the chicken and vegetables are
tender. Add a little more broth if necessary to maintain liquid level
in the pan.

Serves 6-8.

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