Chicken Breasts Creole Style

By Gail Poll

Ingredients

• 4 boneless skinless chicken breast halves, about 1 1/4 lb.
• 1 T Olive Oil
• 3/4 c. onion strips
• 3/4 c. julienned green pepper
• 3/4 c. sliced celery
• 1 T finely chopped garlic
• 1 bay leaf
• 1 T paprika
• 1 c. diced tomatoes, canned or fresh
• S and P
• 1 Tsp. Worcestershire Sauce
• 1 tsp Tabasco (optional)
• 1 T butter
• 1 T wine vinegar
• 1/4 c. chicken broth (or water)
• 4 T chopped parsley

Details

Preparation time 30mins
Cooking time 45mins

Preparation

Step 1

Place half a chicken breast between sheets of plastic wrap. Pound to 1/4".

Heat Olive Oil in large pan. Add onion, peppers, celery, garlic and bay leaf.

Cook till onions become translucent.

Add paprika, tomatoes, S & P. Stir well, cook 4 min.

Add Wor. Sauce and Tabasco if you are using it, simmer 5 min. or so. Set aside.

Meanwhile, sprinkle chicken with S&P.

Heat butter in heavy pan over Med. heat. Cook chicken till golden on one side (about 4 min) then turn. Another 4 min. till done.

Add vinegar and chicken broth, cover, bring to boil, simmer 2 min.

To serve place creole sauce on plate, top with chicken, drizzle gravy from pan, sprinkle with parsley.