Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 Boneless chicken breast -dried basil
-fillets (approx 4 oz each) 2 c Sliced green bell pepper
Skinned, all visible fat 2 c Peeled diced tomatoes
-removed 1/2 c Of dry white wine
2 tb Vegetable oil 2 tb Fresh lemon juice
1 c Thinly sliced onion 1/2 ts Crushed red pepper
2 c Thinly sliced mushrooms 1 tb Butter (the Nutritional info
2 tb Minced garlic -below is based on
1 c Chopped celery -Margarine)
1 tb Chopped fresh or 1/2 Tblsp 1/2 ts Black pepper
-dried oregano 2 tb Chopped fresh parsley
1 tb Chopped fresh or 1/2 Tblsp

Chicken Creole by Chef Bubba POB 381146 Duncanville,TX 75138

Rinse chicken and pat dry. Cut into 1/2 inch cubes and set aside.

Heat oil in a large skillet over medium high heat. Add onion and
saute' until translucent. Add mushrooms and cook over medium heat
until liquid evaporates. Add garlic, celery and herbs and cook for 1
minute. Add bell pepper and cook for 2 minutes. Stir in tomatoes and
cook for 5 minutes. Add wine, lemon juice and red pepper and mix
well. Set aside.

In another skillet over high heat, melt 1/2 Tblsp butter. Add half the
chicken fillets and sprinkle with black pepper. Cook, stirring
frequently, until pieces are lightly browned and cooked through. Do
no overcook. Repeat procedure with remaining chicken and butter, then
return first batch to skillet.

Pour sauce over all and stir gently to blend. Simmer about 1 minute.
Sprinkle with parsley and serve.

Calories 178 kcal - Protein 21 gm - Carbohydrates 7 gm - Sodium 80mg
Cholesterol 49 mg - Total Fat 8gm - Saturated Fat 2gm -

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