Recipe: Chicken Breasts Creole Style

CHICKEN BREASTS CREOLE STYLE

4 (about 1 1/4 lbs) whole skinless, boneless chicken breasts, halved
1 tbsp olive oil
3/4 cup onion strips
3/4 cup green bell pepper, cored, seeded, and julienned
3/4 cup celery; sliced
1 tbsp garlic; finely chopped
1 bay leaf
1 tbsp paprika
1 cup tomatoes, peeled and diced or 1 cup canned crushed tomatoes
salt and pepper (to taste)
1 tsp Worcestershire sauce
1 tsp hot-pepper sauce
1 tbsp butter
1 tbsp wine vinegar
4 tbsp water or chicken broth
4 tbsp parsley, finely chopped

Place half a chicken breast between sheets of plastic wrap. Pound lightly to a thickness of 1/4-inch; set aside.

Heat olive oil and add the onion, green peppers, celery, garlic, and bay leaf. Cook, stirring, until the onions become transparent.

Add the paprika, the tomatoes, and salt and pepper to taste. Stir well. Continue cooking for 3 to 4 minutes.

Add the Worcestershire sauce and the hot-pepper sauce. Simmer until the sauce is reduced, abut 5 minutes. Set aside.

Meanwhile, sprinkle the chicken with salt and pepper to taste. Heat the butter in a heavy skillet over medium heat, and cook the chicken breasts until golden on one side, about 4 minutes. Turn the chicken pieces and cook for 4 minutes more or unti done. Be careful not to overcook.

Add the vinegar, water or chicken broth, cover bring to a boil and simmer for 2 minutes. Remove the bay leaf from the vegetables. Keep warm.

TO SERVE:
Divide the Creole sauce among 4 serving plates. Place the chicken breasts over the sauce and pour the gravy from the skillet over them. Sprinkle with parsley.

Servings: 4
Adapted from source: unknown