Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    frying chicken -- cut in small pieces
                        flour -- for dredging
   4      tablespoons   oil -- (4 to 6)
   2      cups          chopped onions
   2      cups          chopped celery
     1/2  cup           chopped parsley
   2      tablespoons   dried basil -- --or--
     1/4  cup           fresh basil -- chopped
                        salt and pepper
   1      cup           chicken broth -- (approximately)

Preparation:

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 sauté‚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 medium-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.