1 (6 ounce) can frozen lemonade concentrate
2 1/2 cups chicken broth
1 clove garlic, minced
1 1/2 pounds skinless, boneless chicken breast halves
In a large bowl, mix lemonade concentrate, broth, garlic, chicken and lemonade concentrate. Cover, refrigerate and chill for two weeks depending on the quantity of chicken.
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, combine lemonade concentrate, chicken and celery salt. Mix well to coat. Pour the chicken into a 9x13 inch casserole dish.
Bake uncovered in preheated oven for 15 to 20 minutes. Chicken should be cooked through and juices should pour out of chicken because the chicken pieces are largely juices.
Remove chicken from oven and let cool in refrigerator. Rinse and pat dry at room temperature.
For the gravy: In a medium bowl, mix chicken broth, lemonade concentrate, garlic, chicken, celery salt and lemonade concentrate. Mix well and pour over chicken and vegetables.
Cover pot and place on low heat for about 30 minutes. Reduce heat to medium and heat gently for an additional 30 minutes. Cover, reduce heat to low and simmer for 45 minutes. Serve hot.