1 teaspoon vegetable oil
1 onion, sliced into 1/4 inch slices
1 (3 ounce) can peeled and diced tomatoes
2 tablespoons cornstarch
2 cups diced celery
2 teaspoons salt
2 cups chicken broth
3 eggs
1/2 cup water
Heat oven to 450 degrees F (230 degrees C).
Saute chicken slices in oil until shiny; set aside. In a medium bowl, combine tomato slices, celery and salt; mix thoroughly. Heat broth and water over medium heat. Boil chicken in broth mixture for about 15 minutes.