Chicken Breasts Creole Style

• 4 skinless, boneless chicken breasts, halved, about 1 1/4 pounds
• 1 tablespoon olive oil
• 3/4 cup onion strips
• 3/4 cup cored, seeded and julienned green pepper
• 3/4 cup sliced celery
• 1 tablespoon finely chopped garlic
• 1 bay leaf
• 1 tablespoon paprika
• 1 cup peeled, diced tomatoes, or 1 cup canned crushed tomatoes
• Salt and freshly ground pepper to taste
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot-pepper sauce (like Tabasco)
• 1 tablespoon butter
• 1 tablespoon wine vinegar
• 4 tablespoons water or chicken broth
• 4 tablespoons finely chopped parsley

1. Place half a chicken breast between sheets of plastic wrap.
2. Pound lightly to a thickness of one-quarter inch with a flat mallet or meat pounder.
3. Repeat with the remaining halves.
4. Heat the olive oil in a large skillet.
5. Add the onions, green peppers, celery, garlic and bay leaf.
6. Cook, stirring, until the onions become transparent.
7. Add the paprika, the tomatoes, and salt and pepper to taste.
8. Stir well.
9. Continue cooking for 3 to 4 minutes.
10. Add the Worcestershire sauce and the hot-pepper sauce.
11. Simmer until the sauce is reduced, about 5 minutes.
12. Set aside.
13. Meanwhile, sprinkle the chicken with salt and pepper to taste.
14. Heat the butter in a heavy skillet over medium heat, and cook the chicken breasts until golden on one side, about 4 minutes.
15. Turn the pieces and cook for 4 minutes more or until done.
16. Be careful not to overcook.
17. Add the vinegar, water or chicken broth, cover, bring to a boil, and simmer for 2 minutes.
18. Remove the bay leaf.
19. Keep warm.
20. To serve, divide the creole sauce among 4 serving plates.
21. Place the chicken breasts over the sauce and pour the gravy from the skillet over them.
22. Sprinkle with parsley.

skinless, olive oil, onion strips, green pepper, celery, garlic, bay leaf, paprika, tomatoes, salt, worcestershire sauce, hotpepper sauce, butter, wine vinegar, water, parsley

Taken from cooking.nytimes.com/recipes/9482 (may not work)