4 skinless, boneless chicken breast halves
1 small onion, sliced into rings
4 celery sticks
1 tablespoon margarine
1 cup mayonnaise
1 cup packed brown sugar
2 cloves garlic, chopped
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon dried basil
1 cup chicken broth
2 cloves garlic, finely chopped
1/2 teaspoon seasoning salt
1 tablespoon Worcestershire sauce
1/2 teaspoon mild curry powder
1/2 teaspoon hot sauce
1/2 teaspoon hot pepper sauce
Heat 4 tablespoons butter in a medium skillet over medium heat. Saute onion and celery in butter until light brown. Add chicken and onion to skillet. Cook, stirring occasionally, for 1 to 2 minutes on each side. Immediately add celery turnips and chicken. Continue to cook over medium heat until chicken is evenly browned, 3 minutes.
Add butter to skillet with celery turnips and chicken. Bring to a boil. Sprinkle with margarine, letting it melt. Stir in mayonnaise, sugar, garlic, thyme, parsley, basil, broth, garlic salt, Worcestershire sauce and hot pepper sauce. Bring to a boil. Reduce heat to medium. Simmer 45 minutes, stirring occasionally.