1 1/2 cups chicken broth
2 tablespoons diced celery
2 tablespoons chopped onion
3 tablespoons chopped celery
1 tablespoon chopped garlic
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried sage
1 teaspoon dried thyme
2 teaspoons dried rosemary
1 teaspoon dried tarragon
2 teaspoons dried sage
10 boneless, skinless chicken breast halves
1 cup oil
1/4 cup dry cornmeal
3 tablespoons dry mustard
2 tablespoons lemon juice
In a large saucepan, combine chicken broth, celery, onion, celery, garlic, oregano, basil, sage, thyme, rosemary, tarragon, and sage. Bring to a slow boil, and cook 3 minutes.
Stir chicken into chicken broth mixture, add rice, cornmeal, celery mixture, lemon juice, mustard, lemon juice, cornmeal mixture, celery mixture, and chicken. Cover, reduce heat to low, and simmer for another 30 minutes.