2 tablespoons olive oil
2 cloves garlic, minced
3 tablespoons lemon juice
2 teaspoons dried onion
2 teaspoons dried thyme
3 teaspoons dried rosemary
2 teaspoons dried basil
8 small chicken breast halves
1/2 cup white wine
1/2 cup uncooked instant rice
1 cup chopped celery
Heat olive oil in a medium 5 inch skillet over medium heat. Add garlic, lemon juice, onion, thyme, rosemary, basil, celery and chicken; stir-fry for 2 minutes or until chicken is no longer pink. Remove with a slotted spoon.
Add wine, rice, celery and chicken; mix well. Cover, reduce heat to medium low, and stir in wine, celery and chicken. Stir gently, cover, and simmer over low heat for 30 minutes.
Return chicken to pan and cook, stirring occasionally, for 10 minutes. Remove chicken with tongs. Transfer to plate and sprinkle with wine, celery and chicken. Top with celery and chicken. Serve hot with celery and olive oil.