Chicken Creole

• 2 Tbsp. unsalted margarine
• 1 medium-size yellow onion, chopped
• 1 medium-size sweet green pepper, cored, seeded and chopped
• 1 large stalk celery, chopped
• 1/2 tsp. dried marjoram, crumbled
• 1 bay leaf
• 2 cloves garlic, minced
• 2 whole chicken breasts (about 2 lb.), halved and skinned
• 1 tsp. paprika
• 1/4 tsp. cayenne pepper
• 1 can (1 lb.) low-sodium stewed tomatoes
• 1 tsp. dried rosemary, crumbled
• 1 Tbsp. flour, blended with 1/4 c. low-sodium chicken broth

1. In a heavy 12-inch skillet, melt 1 tablespoon of the margarine over moderate heat.
2. Add the onion, green pepper, celery and garlic and cook, uncovered, until the onion is soft, about 5 minutes. Transfer to small dish.
3. Raise the heat under the skillet to moderately high and add the remaining margarine.
4. While it melts, sprinkle the chicken breasts all over with the paprika and cayenne pepper.
5. Add the chicken to the skillet and cook about 5 minutes, turning occasionally.
6. Add half of the cooked vegetables to the skillet along with the tomatoes, rosemary, marjoram and bay leaf; reduce the heat.
7. Cover and simmer for 20 minutes or until the chicken is tender.
8. Whisk in the flour/chicken broth mixture and cook, stirring constantly until the sauce has thickened, about 3 minutes.
9. Return the remaining vegetables to the skillet and heat for 3 minutes.
10. Discard the bay leaf.
11. Serve with fluffy boiled rice and steamed okra.
12. Serves 4.

unsalted margarine, yellow onion, green pepper, stalk celery, marjoram, bay leaf, garlic, chicken breasts, paprika, cayenne pepper, tomatoes, rosemary, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1053811 (may not work)