Sauerkraut Chicken Bake

• 2 tablespoons butter or 2 tablespoons margarine
• 1 1/2 lbs chicken, boneless,skinless breasts
• 1 large onion, thinly sliced
• 1 cup celery, sliced
• 2 carrots
• 3 cloves garlic
• 1 (14 ounce) can Italian-style tomato sauce
• 1 (12 ounce) jar wine cured sauerkraut, well drained (Bick's is good)
• 1/4 cup brown sugar
• 2 tablespoons dried parsley flakes

1. Melt the butter in a skillet& brown the breasts on both sides, remove& place in an oven proof dish Add to skillet onion, celery, carrot& garlic.
2. cook until tender.
3. Stir in the kraut, tomatoe sauce, brown sugar& parsley, mix well.
4. Spoon mixture over the chicken and bake 375f, uncovered for apprx 45 minutes.
5. Note: You may do ahead up to the final step and just refrigerate, bring casserole dish to room temp before putting in the oven.

butter, chicken, onion, celery, carrots, garlic, italianstyle, brown sugar, parsley flakes

Taken from www.food.com/recipe/sauerkraut-chicken-bake-18823 (may not work)