Chicken Creole

• 4 whole boneless, skinless chicken breasts
• 2 c. mushrooms, sliced thin
• 1 c. celery, chopped
• 1 Tbsp. basil
• 2 c. tomatoes, peeled and diced
• 2 Tbsp. lemon juice
• 1 Tbsp. margarine
• fresh ground pepper
• 2 Tbsp. oil
• 1 c. onion, sliced thin
• 2 Tbsp. garlic, minced
• 1 Tbsp. oregano
• 2 c. green pepper, sliced
• 1/2 c. dry white wine
• 1 tsp. crushed hot red peppers
• 2 Tbsp. fresh parsley, chopped fine

1. Split chicken breasts in half lengthwise; cut into 1/2-inch cubes and set aside.
2. Heat oil in a large skillet, saute onion until translucent.
3. Add mushrooms and cook over medium heat until liquid evaporates; then add garlic, celery and spices and cook for 1 minute.
4. Add peppers and cook for 2 minutes.
5. Stir in tomatoes and cook for about 5 minutes.
6. Add wine, lemon juice, hot peppers and mix.
7. Set aside.
8. In another skillet, heat 1/2 the margarine. Add 1/2 the chicken and sprinkle with black pepper.
9. Cook over high heat, stirring frequently, until pieces are evenly and lightly browned.
10. Do not overcook.
11. Transfer chicken to separate dish. Repeat procedure for remaining chicken and then return the first batch to the skillet.
12. Pour Creole sauce over all and stir gently to blend.
13. Simmer together for about 1 minute.
14. Sprinkle with parsley.
15. Serves 8.

chicken breasts, mushrooms, celery, basil, tomatoes, lemon juice, margarine, fresh ground pepper, oil, onion, garlic, oregano, green pepper, white wine, hot red peppers, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=637257 (may not work)