Psst: Please don1/4t tell my kids about the veggies in the sauce they don1/4t know.

1 med. onion, chopped
2 celery stalks, chopped
2 -3 carrots sliced
1 bell pepper-any color-I like red, chopped
2-3 tablespoons paprika
1/4 teaspoon ground cloves
1/4 teaspoon marjoram, ground
1 bay leaf
2 tablespoons marsala wine (if desired-tastes fine without)
2 cups chicken broth
2 tablespoons Wondra or all-purpose flour for thickening sauce
Black pepper, ground-to taste
6 boneless, skinless chicken half-breast
2 tablespoons vegetable oil, split use

Heat 1 tablespoon oil in large saucepan, throw in onion, celery, carrots and bell peppers; saute over low heat until vegetables are softened. Add spices, marsala (if using) and chicken broth and simmer for around 1/2 hour. Use a hand blender to puree the sauce. (Or if using a stand blender, make sure to vent lid slightly-I also hold a dish towel over the vented lid and blend until smooth). Pour sauce back into saucespan. Thicken sauce with Wondra mixed with 1/2 cup water and stirred into sauce; heat until boiling stirring.
Meanwhile cut chicken breast into bite size pieces and lightly salt and pepper. Heat up wok or large skillet, add remaining 1 tablespoon oil to heated wok. Add chicken and stir-fry until no pink shows. Pour sauce over the chicken. Warm together for a minute or so to make sure chicken is cooked through.
Serve over wide egg noodles or mashed potatoes. Good with a dollop of sour cream sprinkled with chopped green onions on top. (Variation: Prior to cooking chicken stir-fry an additional bell pepper, cut into chunks, till just barely cooked-remove from wok, cook chicken then add bell pepper with sauce).

While I did write this down to the best of my abilities it really is something I just do out of my head.