Chicken Provencale

• 6 each chicken boned
• 4 tablespoons olive oil
• 2 tablespoons butter
• 1 each onions medium, chopped
• 1 each celery stalk
• 1 cup water boiling
• 2 cups chicken broth
• 8 ounces tomatoes, canned
• 4 tablespoons flour, all-purpose
• 1/4 cup sherry
• 2 tablespoons parsley leaves chopped

1. Debone chicken and remove skin.
2. In large skillet heat butter and oil.
3. Saute chicken on both sides until brown.
4. Remove from pan.
5. In same skillet saute onions and celery about 5 minutes.
6. Blend in flour; slowly add water with chicken bouillon dissolved in it.
7. Add can of whole tomatoes and stir until mixture comes to a boil.
8. Season with salt and pepper.
9. Add chicken, sherry and parsley.
10. Cover, simmer until tender, about 30 minutes.

chicken, olive oil, butter, onions, celery stalk, water boiling, chicken broth, tomatoes, flour, sherry, parsley

Taken from recipeland.com/recipe/v/chicken-provencale-41535 (may not work)