From my friend Chad. As he told me, “I’m not much of a cook. If I can make this, any college kid can.”
1 teaspoon oil
1 medium onion, chopped (1/2 cup)
1/2 cup ketchup
1/2 cup water
2 tablespoons vinegar
2 tablespoons brown sugar
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon chili powder
1/4 teaspoon crushed celery seeds or 1/2 teaspoon crumbled celery flakes
2 or 3 chicken breasts, cut into serving pieces
Heat the oil in a large nonstick skillet. Add the onion, and cook it, stirring it, until it is softened.
Stir in the ketchup, water, vinegar, brown sugar, Worcestershire sauce, chili powder, and celery seeds or flakes. Bring the sauce to a boil.
Add the chicken to the skillet, and spoon the sauce over the pieces. Cover the skillet, and simmer the chicken for 25 minutes. Uncover the skillet, turn the chicken pieces over, and cook the chicken for another 10 minutes or until it is tender.
You can also serve this over egg noodles.