2 T. Olive Oil
1 medium Yellow Onion, chopped
1 Green Pepper, seeded & chopped
1 stalk Celery, chopped
2 cloves Garlic, minced
4 boneless, skinless Chicken Breast Halves
1 tsp. Paprika
1/4 tsp. Cayenne Pepper
1 can (1lb.) Stewed Tomatoes
1 tsp. dried Rosemary, crumbled
1/2 tsp. dried Marjoram, crumbled
1 Bay Leaf
1 T. Flour blended with 1/4 C. Chicken broth or Water

In a heavy 12′ skillet, heat 1 T. olive oil over moderate heat. Add onion, green pepper, celery and garlic and cook, uncovered until the onion is soft, about five minutes. Remove from pan and set aside. Raise the heat to moedium high and add remaining olive oil. Sprinkle the chicken breasts all over with the paprika and cayenne pepper. Add chicken to the skillet and cook about 5 minutes, turning to brown both sides. Add half the vegetables back to the pan along with the tomatoes, rosemary, marjoram, and the bay leaf; reduce the heat and cover. Simmer chicken for 20 minutes, or until chicken is fork tender. Whisk in the flour/broth mixture and cook, stirring constantly, until the sauce has thickened (about 3 minutes). Return the remaining vegetables to the pan and heat through, another 3 minutes. Discard the bay leaf.

Yield: 4 servings
Calories: 204
Fat: 5.3g
Fiber: 1g