Lana'S Chicken Supreme

• 6 boneless, skinless chicken breast halves
• 3/4 tsp. salt
• 1/2 tsp. cayenne pepper
• 1/2 c. all-purpose flour
• 1/4 c. Crisco shortening or Crisco oil
• 2 medium yellow onions, chopped
• 2 cloves garlic, finely chopped
• 1 medium green bell pepper, coarsely chopped
• 2 medium ripe tomatoes, coarsely chopped *
• 2 Tbsp. ketchup
• 1 tsp. dried thyme leaves
• 1 bay leaf
• 1 c. chicken broth, canned or homemade
• 3 Tbsp. chopped fresh parsley
• 4 c. hot cooked rice (without salt or fat)

1. Cut chicken into 1-inch strips.
2. Combine salt and cayenne pepper.
3. Sprinkle on chicken.
4. Place flour in plastic bag.
5. Add chicken pieces one at a time.
6. Shake to coat lightly.
7. Heat Crisco shortening or Crisco oil in large skillet on medium-high heat. Cook and stir chicken until no longer pink.
8. Remove to side dish with slotted spoon.
9. Add onion, garlic and green pepper to skillet.
10. Cook and stir on medium-high heat 3 minutes.
11. Stir in tomatoes, ketchup, thyme, bay leaf and chicken broth.
12. Reduce heat to medium.
13. Cook, uncovered, 10 minutes, stirring occasionally. Add chicken and parsley.
14. Reduce heat.
15. Simmer 5 minutes longer. Remove bay leaf.
16. Serve over hot rice.
17. Makes 6 servings. Contains 460 calories, fat 12 g (108 cal or 23% of total calories), sat fat 1 g (<5% of total calories), carb 54 g, protein, 33 g, chol 65 mg and sodium 540 mg.

chicken, salt, cayenne pepper, allpurpose, shortening, yellow onions, garlic, green bell pepper, tomatoes, ketchup, thyme, bay leaf, chicken broth, parsley, hot cooked rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=788946 (may not work)