Creole Chicken

• 3 Tbsp. butter
• 2 green bell peppers
• 2 large onions
• 2 stalks celery
• 1 clove garlic
• 3 firm tomatoes
• 10 olives
• 2 boneless chicken breasts, skinned
• 1 medium can tomato sauce
• 1 bay leaf
• pinch of cayenne pepper
• 1 dash of hot sauce
• dash of oregano
• 1 c. Minute rice
• 1 can mushrooms

1. In electric skillet, heated to medium, melt butter.
2. Chop peppers, celery, olives and chicken and add to melted butter. Slice onions into rings and tomatoes into 8 pieces.
3. Add to skillet. Smash garlic.
4. Remove skin.
5. Add to skillet.
6. Cook until onions are translucent and chicken is white.
7. Add sauce, bay leaf, pepper, hot sauce and oregano.
8. Cover and simmer 20 minutes until flavors have combined and mixture is bubbly.
9. Add rice and turn off.
10. Let sit 5 minutes.
11. Remove bay leaf and serve.
12. Serves 6.

butter, green bell peppers, onions, stalks celery, clove garlic, tomatoes, olives, chicken breasts, tomato sauce, bay leaf, cayenne pepper, hot sauce, oregano, rice, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=417210 (may not work)