Chicken Garden Skillet

Cut the green peppers and onion into eighths and the celery into 1-inch pieces.

Quarter the tomatoes.

Quickly brown the chicken in butter.

Drain excess butter from skillet and add sherry and chicken broth; cover and simmer for 45 minutes (if broth cooks down too much, add more broth before the vegetables are added).

Add the vegetables and cook for an additional 10 to 15 minutes. Serve over a bed of rice.