2 tbsp. unsalted butter
1 med. yellow onion, chopped
1 med. sweet green pepper, seeded and chopped
1 lg. stalk celery, chopped
2 cloves garlic, minced
2 whole chicken breasts, halved and skinned
1 tsp. paprika
1/4 tsp. cayenne pepper
1 can 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

In a heavy 12 inch skillet, melt 1 tablespoon of the butter over moderate heat. Add the onion, green pepper, celery and garlic, and cook uncovered, until the onion is soft-about 5 minutes. Transfer to a small dish.

Raise the heat to moderately high and add the remaining butter. While it melts, sprinkle the chicken breasts all over with the paprika and cayenne pepper. Add the chicken to the skillet and cook about 5 minutes, turning occasionally. Add half of the cooked vegetables to the skillet along with the tomatoes, rosemary, marjoram, and bay leaf; reduce the heat, cover and simmer for 20 minutes or until the chicken is fork tender.

Whisk in the flour-chicken broth mixture and cook, stirring constantly, until the sauce has thickened-about 3 minutes. Return the remaining vegetables to the skillet and heat for 3 minutes. Discard the bay leaf. Serve with fluffy boiled rice and steamed okra. Serves 4.