1 qt. canned tomatoes w/liquid
2 boneless, skinless chicken breasts
1/2 diced onion
4 - 5 stalks celery (sliced)
1 Tbs. chicken boulion
1 1/2 tsp. dried basil
1/4 cube butter
3 cups water
Salt & pepper to taste
How to make this recipe:
Cube chicken and cook in butter with onion until pink is gone.
Add remaining ingredients and simmer about 20 minutes. Adjust seasonings and let cool. Re-heat before serving. I serve with crusty french bread & freshgreen salad.
Perp time: 30 minutes
Serves approximately 6 - 8
Recipe from: Patricia Snider
Rate this recipe:
