When my kids were little they went through a phase where they wouldn’t eat chicken with bones in it.  It used to drive me crazy, mostly because I thought (and still do) that skinless, boneless chicken tends toward the dry and tasteless side.  So I fooled around with a few ingredients and, over time, came up with this, which turned into one of my children’s favorite dinners.  I ended up making it many times while they were growing up.  It’s moist, flavorful, delicious, and anything but dry or tasteless.

To move things along, if you chop up the vegetables over the weekend and bag them in the refrigerator, or maybe buy them already chopped if you can find, it takes five minutes to throw together, and about half an hour to cook, which is just enough time to throw together a salad, sign a permission slip, review a couple of pages of arithmetic homework, and set the table.

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2 tablespoons olive oil

1 large onion, diced very small

3 celery stalks, rinsed, chopped finely

2 carrots, peeled, chopped finely

1 /2 teaspoon salt

1 /2 teaspoon pepper

3 cups chicken broth

6 skinless, boneless chicken breasts

Fry the onion, celery and carrots in olive oil in a large skillet over medium heat until the onions and celery are translucent and difficult to tell apart.  Lay the chicken pieces on top, sprinkle with salt and pepper, cover with chicken broth, and cover the skillet.  Bring to a boil, then turn down the heat to low.  

Allow to cook approximately 30 minutes, until chicken is well done, broth is partially evaporated, and the vegetables have formed a thick chunky mixture, the mirepoix (MI-reh-pwah). Remove the chicken breasts to a serving plate, and pour the mirepoix over the chicken breasts as a sauce.

Bon appétit!