Chicken Creole

• 1 lb boneless chicken breast
• 2 tablespoons butter (and a little oil)
• 1 onion, peeled and sliced
• 1 green pepper, seeded & chopped
• 1 cup sliced celery
• 1 (16 ounce) can diced tomatoes
• 1 cup stock
• 1 bay leaf
• 12 teaspoon thyme
• 12 teaspoon garlic powder
• 1 pinch cayenne pepper
• 1 dash Tabasco sauce
• salt & pepper

1. Melt butter in skillet; add a little oil to prevent it from burning.
2. Quickly brown the chicken and set aside.
3. Add onion to the pan, saute til limp and add green pepper and celery.
4. Saute for a few more minutes and add tomatoes, stock and seasonings.
5. Return chicken to pan and simmer over low heat about 20 minutes until done.
6. Baste frequently, but keep pan covered.

chicken breast, butter, onion, green pepper, celery, tomatoes, stock, bay leaf, thyme, garlic, cayenne pepper, tabasco sauce, salt

Taken from www.food.com/recipe/chicken-creole-25929 (may not work)