3 tablespoons vegetable oil
1 cup chicken broth
2 cups white wine
1 cup chopped onion
1 cup water
1 cup chopped celery
1 cup chopped green bell pepper
1 cup chopped celery
1 cup chopped onion
1 cup chopped celery
4 skinless, boneless chicken breast halves
Heat oil in a large skillet over medium heat. Add chicken and saute in oil until lightly browned. Reduce heat to medium-low and add the wine and water; bring to a simmer, stirring occasionally. Remove chicken from pan.
Add the white wine, carrots and celery to the skillet and saute until carrots are translucent. In a small bowl, mix together the water, celery and green pepper. Spoon mixture over chicken.
Simmer chicken in the sauce mixture, stirring gently, until they are cooked through. Remove from sauce mixture and place on a medium baking sheet. Add the chicken breasts, sprinkle with the remaining 1 cup of carrot mixture and sprinkle with the remaining green pepper mixture. Cover and refrigerate for 10 minutes.
Bake uncovered chicken 5 to 10 minutes in the preheated oven, or until cooked through. Serve chicken with sauce and salad dressing.