1 pound skinless, boneless chicken breast halves
1 onion, chopped
1/2 cup white wine
2 1/2 cups chicken broth
1/4 teaspoon ground black pepper
1 teaspoon dried parsley
1/8 teaspoon dried basil
salt and pepper to taste
1 cup buttermilk
1 cup water
1 cup chopped celery
1 teaspoon balsamic vinegar
1/2 cup water
1/2 cup mayonnaise
1 teaspoon lemon juice
Place chicken in a large bowl. Season with salt and pepper, and toss in wine and chicken broth. Season with pepper and parsley. Season with basil and salt and pepper mixture. Season with parsley and basil mixture.
Increase heat in a large skillet over medium heat. Stir in vinegar, water, mayonnaise, lemon juice and celery. Mix slowly until thickened. Add celery mixture, and simmer for 2 minutes.