Step 1

Remove the leaves from the celery, then trim at both ends. Wash and dry the celery stalks. Cut the celery on a diagonal into roughly 1 inch pieces.

Step 2

Heat a large lidded nonstick skillet over medium heat. Once hot, add the butter and swirl to coat the bottom of the pan.

Step 3

Add the celery and onions to the pan. Sprinkle the dried parsley, salt, and pepper over the celery and onions, and stir to combine. Saute until the celery starts to soften and the onions are translucent (about 7 minutes).

Step 4

Pour in the chicken broth and turn the heat up just enough to bring to a gentle boil. Then turn the heat down to medium. Cover the pan with the fitted lid and let it simmer for 7 minutes.

Step 5

Remove the lid and continue to cook until the liquid has evaporated and the celery has reached your desired tenderness (about 5 minutes).

Step 6

Garnish with fresh parsley, and serve.