New Orleans Style Creole Chicken

• 4 (7 oz.) boneless and skinless chicken breasts
• 1 Tbsp. salt
• 1 Tbsp. white pepper
• 1/4 c. vegetable oil
• 1 c. onion, chopped
• 2 c. water
• 1/2 tsp. ground thyme
• 1 Tbsp. gumbo file powder
• 1/2 c. green onions, chopped
• 1/2 c. green bell peppers, chopped
• 1/2 c. celery, chopped
• 2 c. tomatoes, chopped
• 2 cloves garlic
• 1/2 tsp. cayenne pepper

1. Season chicken breasts on both sides with salt and white pepper.
2. In a large electric skillet or regular skillet, heat vegetable oil (very hot).
3. Place chicken breasts in oil and let slightly brown, then turn and brown on other side (about 3 minutes each side).
4. Remove chicken from skillet and keep warm in a 250u0b0 oven.
5. Lower temperature in skillet and add onion, green onions, bell peppers, celery, bay leaf, garlic, thyme, cayenne pepper and gumbo file powder and saute until the onions are clear.
6. Then add water and tomatoes and simmer about 4 minutes.
7. Add chicken and simmer for an additional 10 minutes.
8. Adjust with salt and pepper to taste and serve over buttered rice.
9. Sprinkle chopped parsley over finished dish.
10. Serve with your favorite vegetable.
11. Serves 4.

chicken breasts, salt, white pepper, vegetable oil, onion, water, ground thyme, gumbo file powder, green onions, green bell peppers, celery, tomatoes, garlic, cayenne pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=523960 (may not work)