1/2 cup olive oil
1/2 cup chicken broth
1/4 cup chopped onion
1/4 cup chopped celery
2 tablespoons chicken bouillon granules
1 teaspoon dried parsley
1/4 teaspoon dried basil
1/4 teaspoon salt
1 clove garlic, minced
1/2 teaspoon onion powder
1 teaspoon dried basil leaves
Heat olive oil in a large nonstick skillet over medium heat. Place chicken in oil, and brown on both sides. Remove from skillet, and drain on paper towels. Stir celery, onion, chicken bouillon, parsley, basil, salt, and garlic. Top each dry chicken with salad, and serve.