1/2 cup finely chopped onion
1/2 cup finely chopped celery
2 cloves garlic, minced
3 tablespoons olive oil
3 (4 ounce) skinless, boneless chicken breasts
2 tablespoons chicken broth
1/4 cup chopped fresh rosemary
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried sage
In a large bowl, combine the onion, celery, garlic, olive oil, chicken, rosemary, salt, pepper and sage. Mix well.
Heat a 9x13 inch baking dish with olive oil or butter and lightly oil pan. Pour chicken mixture into pan. Sprinkle with rosemary, salt, pepper and sage. Remove from oven, don't cook. Let cool.
Cut chicken into 1 inch cubes and saute in hot oil or butter on both sides until golden brown. Drain on paper towels. Serve over chicken cubes.
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