6    Chicken, boned
4 tb Olive oil
2 tb Butter
1    Onion, medium chopped
1    Celery, stalk chopped
1 c  Water, boiling
2 c  Chicken bouillon
1 cn Tomato (8 oz)
4 tb Flour
1/4 c  Sherry
2 tb Parsley, chopped

Debone chicken and remove skin. In large skillet heat butter and oil.
Saute chicken on both sides until brown. Remove from pan. In same skillet
saute onions and celery about 5 minutes. Blend in flour; slowly add water
with chicken bouillon dissolved in it. Add can of whole tomatoes and stir
till mixture comes to a boil. Season with salt + pepper. Add chicken,
sherry and parsley. Cover, simmer until tender, about 30 minutes.