4 skinless, boneless chicken breast halves
1 tablespoon vegetable oil for frying
2 carrots, sliced
1 cup chopped celery
1/2 teaspoon garlic powder
2 teaspoons salt
1 teaspoon dried oregano
1 1/2 teaspoons dried basil
2 tablespoons cornstarch
3 teaspoons Italian seasoning
1 tablespoon vegetable oil
1 cup chicken broth
1 cup vegetable stock
1 pound butter, softened
4 tablespoons fresh lemon juice
1 (3 ounce) can tomato paste
1 (16 ounce) can cherry pie filling
Heat oil in large skillet over medium heat. Brush chicken with 2 tablespoons grease. Fry in oil until golden brown, about 5 minutes. Remove from skillet and keep warm.
Stir chicken into vegetables and garlic powder. Stir in salt, oregano, basil and cornstarch. Cook over medium heat, stirring occasionally, until mixture thickens. Add garlic powder mixture to skillet with chicken. Heat gently for 5 minutes; stir. Fry on all sides until vegetables are cooked down.
Add chicken broth, 1 cup water, tomatoes, tomato paste and cherry pie filling. Cook on medium heat 3 minutes, stirring constantly, until vegetables are tender. Remove from heat. Stir in chicken broth, oil and lemon juice. Return skillet to medium heat.
Simmer 30 minutes, stirring occasionally. Reduce heat to medium heat and stir in chicken broth, oil and tomato paste until well blended.