Chicken Creole

• 1 1/2 lb. boned skinned chicken breasts, cut in bite size pieces
• 1/4 c. margarine
• 1/4 c. flour
• 1 c. chopped onion
• 1/2 c. chopped celery
• 1/2 c. chopped bell pepper
• 1 Tbsp. minced garlic
• 1 1/2 c. chicken stock
• 1 (8 oz.) can tomato sauce
• 1/2 Tbsp. thyme
• 1/2 tsp. basil
• 2 bay leaves
• 1/2 tsp. brown sugar
• 2 to 3 thin lemon slices
• 1/4 tsp. salt
• 1/4 tsp. cayenne
• 1/2 c. chopped green onion
• 1/2 c. chopped parsley

1. Saut chicken in margarine until nearly done. Remove chicken. To the margarine, add flour and stir over medium heat until lightly browned. Add onion, celery, bell pepper and garlic. Saut until vegetables turn transparent. Add stock, tomato sauce, thyme, basil, bay leaves, brown sugar, lemon slices, salt and cayenne pepper. Simmer 15 minutes. Add green onions, parsley and cooked chicken. Simmer 5 minutes. Remove bay leaves. Serve over rice.

boned skinned chicken breasts, margarine, flour, onion, celery, bell pepper, garlic, chicken stock, tomato sauce, thyme, basil, bay leaves, brown sugar, lemon slices, salt, cayenne, green onion, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=130143 (may not work)