Chicken Creole

Serves: 4

Note: 2 grams of fat per serving

1 medium onion, chopped
1 medium bell pepper, seeded and chopped
1 stalk celery, chopped
2 cloves garlic, chopped fine
2 whole chicken breasts, halved and skinned
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1 (12 ounce) can low sodium stewed tomatoes
1 teaspoon dried rosemary
1/2 teaspoon dried marjoram
1 bay leaf
1 tablespoon flour
1/4 cup defatted chicken broth or water

Saute the onion, pepper, celery and garlic in 1/4 cup water in a medium size skillet. (If using frozen onions and peppers you don't need to use any water. Enough will cook out of them to do the job.) Saute the onion is just tender, about 3 minutes. Transfer to a small dish. Sprinkle the chicken with paprika and cayenne pepper. Put the chicken in a skillet and cook about 5 minutes, turning occasionally. Add half the cooked the vegetables to the skillet along with tomatoes, rosemary, marjoram and bay leaf. Reduce the heat. Cover and simmer for 20 to 25 minutes or until fork tender. Dissolve the flour in the chicken broth. Stir into the pan juices and cook, stirring constantly until thickened. Add the reserved cooked vegetables and heat for 3 to 4 minutes. Discard bay leaf. Served with rice and steamed okra.