1 T. olive oil
4 whole chicken breasts, skinned and boned
2 large onions, finely chopped
1/4 cup finely chopped celery
1/4 cup finely chopped green bell pepper
2 cloves garlic, minced
3 T. all purpose flour
one 8 oz. can tomato sauce
2 medium tomatoes, peeled, seeded and chopped (or 1 can petite diced tomatoes)
1/8 tsp. dried basil leaves, crushed
1/8 tsp. ground red pepper
1/8 tsp. ground black pepper
1/4 cup finely chopped greeen onions
3 T. very finely chopped fresh parsley
2 c. hot cooked rice
In a large heavy skillet over medium heat, heat the olive oil. Add the chicken and brown it on both sides. Remove the chicken and set aside. Add the onions, celery, bell pepper and garlic to the skillet and sauté for 15 minutes, stirring often. Stir in the flour and cook for 10 minutes, or until brown, stirring constantly. Add the tomato sauce, tomatoes, basil and red and black peppers. Reduce the heat and simmer, covered, for 15 minutes, stirring occasionally.
Add the chicken, cover and continue cooking for 30 minutes, or until the chicken is tender. Add the green onions and parsley and cook for 1 minute. Serve over rice.
Makes 4 servings.
