Cream of Celery Chicken

2 chicken breasts, halved
1 tablespoon olive oil
2 cups celery, chopped
1 bay leaf
2 tablespoons flour
2 tablespoons butter
1/4 cup white cheddar cheese, shredded
1/4 cup fine bread crumbs
2 cups milk
1 tablespoon dill seed
1 teaspoon celery seed
salt and pepper

1. Cook the celery in the milk in a sauce pan over medium heat until soft, about half an hour.
2. Remove the celery from the milk with a slotted spoon.
3. Melt the butter in a separate sauce pan over medium heat and add the flour, stirring until completely incorporated and cooking for about a minute.
4. Gradually stir the milk into the flour and butter, then add the bay leaf and salt and pepper to taste.
5. Cook the sauce until reduced to a thick paste.
6. Preheat oven to 400 degrees.
7. Season chicken breasts with salt, pepper, and crushed dill and celery seed.
8. Heat olive oil in a large skillet over medium heat and brown the chicken on both sides, about 4-5 minutes per side.
9. Remove the bay leaf and add the cheese to the celery sauce.
10. Place chicken in a casserole dish and top with sauce, then bread crumbs, and bake until crumbs have browned, about 25-30 minutes.

Makes 4 servings