Chicken Louisiana

• 4 tsp. olive oil
• 1 large green pepper, chopped (about 1 1/4 c.)
• 1 large onion, chopped (about 1 c.)
• 1 large celery stalk, diced (about 1/2 c.)
• 3 cloves garlic, minced
• 6 chicken breast halves, boned (about 1 1/2 lb.)
• 1 1/2 tsp. paprika
• 1/4 to 1/2 tsp. cayenne pepper, ground
• 24 oz. stewed tomatoes (low sodium preferred)
• 1 1/2 tsp. dried rosemary
• 3/4 tsp. dried marjoram
• 1 to 2 bay leaves
• 1 1/2 Tbsp. flour
• 1/3 c. chicken broth or water

1. Using a heavy skillet, saute onion, green pepper, celery and garlic in 2 teaspoons olive oil until the onion is soft - about 5 minutes.
2. Remove vegetables from the skillet and place in a dish. Add 2 teaspoons olive oil to the skillet, sprinkle the chicken breasts with the paprika and cayenne pepper and cook in skillet on medium high heat, turning as needed; cook for about 5 minutes. Add back about half of the cooked vegetables to the chicken.
3. Add the tomatoes, rosemary, marjoram, and bay leaves; reduce the heat, cover and simmer for about 10 minutes or until the chicken is fork-tender.
4. Whisk together the flour and chicken broth (or water), add to the skillet and stir the mixture constantly until it has thickened - about 3 minutes.
5. Add the remaining cooked vegetables to the mixture and heat for a couple of minutes. Remove the bay leaves and serve with or over rice.

olive oil, green pepper, onion, celery stalk, garlic, chicken, paprika, cayenne pepper, tomatoes, rosemary, marjoram, bay leaves, flour, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=7857 (may not work)