Cajun Chicken

• 6 deboned chicken breasts
• butter or oil for browning
• 1/2 c. flour
• 1/2 and 1/8 c. butter
• 1 1/2 medium onions, chopped
• 1 1/2 bell peppers, chopped
• 1/4 bunch celery, chopped
• 3 1/2 c. hot water
• 1/2 bay leaf
• 1 tsp. Worcestershire sauce
• 2 dashes Tabasco sauce
• 1/8 tsp. poultry seasoning
• salt and pepper to taste

1. Season chicken.
2. Brown lightly in butter or oil.
3. Remove from fire and drain.
4. In a large Dutch oven, make a roux of flour and butter, stirring until rich brown. Add vegetables and stir until soft. Slowly add water, stirring constantly.
5. Add chicken and seasonings. Cover and simmer 1 hour.
6. Stir occasionally. Serve over rice.

chicken breasts, butter, flour, butter, onions, bell peppers, celery, water, bay leaf, worcestershire sauce, tabasco sauce, poultry seasoning, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=313615 (may not work)