1 med. onion, chopped
1 med. green pepper, chopped
1 stalk celery, chopped
2 cloves garlic, chopped
2 whole chicken breasts, halved & skinned
1 tsp. paprika
1/2 tsp. cayenne pepper
1 can low sodium stewed tomatoes
1 tsp. dried rosemary, crumbled
1/2 tsp. dried marjoram, crumbled
1 bay leaf
1 tbsp. flour, blended with 1/4 c. chicken broth or water

1. Saute onion, pepper, celery and garlic. Cook until onion is soft, about 5 minutes. Transfer to small dish.

2. Sprinkle chicken with paprika and cayenne pepper. Add chicken to skillet and cook about 5 minutes, turning occasionally.

3. Add half the cooked vegetables to the skillet along with tomatoes, rosemary, marjoram and bay leaf. Reduce heat, cover and simmer for 20-25 minutes or until fork tender.

4. Stir in flour, chicken broth mixture and cook, stirring constantly until thickened. Add remaining vegetables and heat for 3-4 minutes. Discard bay leaf. Serve with rice and steamed okra.