Chop vegetables, black olives and garlic (large chop) Strip rosemary from stems if fresh Remove basil leaves from stems if fresh (If using dried herbs use less - fresh about 3 Tbsp., dried about 1 Tbsp. each) Cut herbs
Brown chicken cutlets, set aside
Saute celery, zucchini, onions and garlic Do not let garlic brown, it gets bitter
Add chicken back to pan Add rosemary, basil, salt and pepper to taste Add black olives Add 1/2 can tomatoes( squish to remove juice) Put 1 cube Knorr Vegetable Bullion (one cube makes 2 cups bullion) into one cup HOT water to dissolve. Add to pot
Simmer over low heat uncovered until chicken is done. About 15 minutes for small cutlets.
Serve with rice or noodles. ENJOY...
I use Knorr Vegetable bullion for everything, it has a wonderful flavor and goes well with all types of meat.
By Valery Leonard from Cranford, NJ
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