1 (5 ounce) jar chicken broth
2 teaspoons garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
4 skinless, boneless chicken breast halves
1/2 cup chopped celery
Place broth in a medium saucepan with enough water to cover. Bring broth to a boil and reduce heat to low. Cover and simmer for 2 to 3 minutes. Stir in garlic powder, oregano, basil, rosemary, celery and chicken. Bring to a boil and reduce heat to medium-low. Cover and simmer for 1 to 2 minutes. Remove chicken from the broth, reserving all of its juices.
Remove chicken from broth and discard any remaining broth. Heat oil in heavy skillet over medium heat. Add chicken and cook, stirring, until chicken is no longer pink and juices run clear, 5 minutes. Remove chicken from skillet and set aside.
Arrange chicken in a single layer on a large serving plate. Brush the top of the chicken with 1/2 cup of the sauce, reserving chicken juices. Dot with remaining sauce. Serve chicken with celery slices and celery slices on the side. Garnish with remaining sauce.
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