Recipe Name Chicken Creole Submitted by Gretchen Perkins Recipe Description Slighlty spicy, great over brown rice for a healthy meal. Also, delicious with shrimp. Quantity 0 Quantity Unit Prep Time (minutes) 15 Cook Time (minutes) 45 Ready In (minutes) 60

Ingredients Amount Measure Ingredient 1 pound, raw chicken breast, boneless, skinless , 2 tablespoons oil, canola 1 cup, chopped yellow onion 1 cup, chopped green bell pepper 1 cup, diced celery 2 tablespoons all-purpose flour 1 can (28 fl oz) tomatoes canned, diced 1 cup Chicken stock 1/2 teaspoon thyme, dried,crushed 2 teaspoon Red pepper, flakes 2 tablespoons fresh garlic, minced 1/4 teaspoon white pepper 1/4 teaspoon black pepper, ground 4 fliud ounces wine, dry white Steps Sequence Step 1 cut chicken into thin strips, set aside 2 prepare all vegetables and measure out seasonings 3 in small stock pot over medium heat, cook down the onions, celery, green bell peppers and garlic with 1 TBSP oil. Stir occasionally until the vegetables are tender 4 add the flour and dry seasonings, stir frequently and cook until the flour starts to smell toasty @ 5 minutes 5 add the chicken stock and tomatoes, stir well to combine all the ingredients, reduce heat to low and simmer @ 20 minutes 6 with about 10 minutes remaining on the tomato mixture, heat a large skillet and saute the chicken in the remaining oil. 7 when the chicken is fully cooked (internal temperature reaches 165 degrees)pour in the white wine to deglaze the pan (scrape all the browned bits off the bottom of the pan) 8 combine the chicken with the tomato mixture, simmer @ 10 minutes more