2 pounds skinless, boneless chicken breast halves
2 tablespoons soy sauce
1 clove garlic, minced
1 cup water
1 1/2 teaspoons black pepper
1 slice celery
1 onion, chopped
1 (2 ounce) can condensed cream of chicken soup
1 (10 ounce) can condensed cream of mushroom soup
1 teaspoon dried parsley
1/2 teaspoon dried basil
2 teaspoons prepared horseradish
1/2 teaspoon ground white pepper
3 teaspoons white sugar
1/2 teaspoon chicken bouillon granules
Place chicken in a large, nonstick skillet. Add water to skillet and cook over medium heat for about 45 minutes, or until chicken is cooked through. Remove chicken from skillet, place on a platter and set aside.
Add garlic and water to skillet, and cook over medium heat for 5 minutes. Stir in garlic and pepper, and saute until lightly browned. Stir in celery, onions, cream of chicken soup, cream of mushroom soup, parsley, basil, horseradish, white pepper, sugar, chicken bouillon, celery soup, celery soup, chicken bouillon and sugar.
Return skillet to medium heat and add chicken. Cook over medium heat for 10 minutes, stirring frequently and stirring frequently. Serve chicken with sauce and the celery soup mixture.