1 pound boneless, skinless chicken breast halves
2 cups diced celery
2 cups diced celery
1/2 cup chopped onion
1/2 cup chicken bouillon granules
1 1/2 teaspoons chopped fresh rosemary
1 1/2 teaspoons chopped fresh thyme
2 teaspoons fresh thyme sprigs
1 teaspoon dried rosemary
1 teaspoon honey
1 teaspoon lemongrass (optional)
2 tablespoons unsalted butter
Place chicken in a large nonstick skillet. Cook over medium-high heat until cooked through and no longer pink inside. Drain and set aside.
Place celery into a large bowl and mix with chicken, lemon juice, rosemary, thyme, rosemary sprigs, thyme sprigs, rosemary, honey, lemon juice, rosemary, thyme, rosemary, honey and lemongrass.
When chicken is cooked and reduced, stir dish into vegetables. Season with butter and bake uncovered for about 20 minutes or until chicken is cooked through and mixture is a deep golden color. Reduce heat to medium-low and cook about 8 minutes, until chicken is no longer pink inside.