CHICKEN CREOLE:

4 whole chicken breasts, skinless & boneless
2 tbsp. oil
1 c. onion, sliced thin
2 c. mushrooms, sliced thin
2 tbsp. garlic, minced
1 c. celery, chopped
1 tbsp. oregano
1 tbsp. basil
2 c. green pepper, sliced
2 c. tomatoes, peeled & diced
1/2 c. dry white wine
2 tbsp. lemon juice
1/2 tsp. crushed hot red peppers
1 tbsp. butter
Freshly ground black pepper
2 tbsp. fresh parsley, finely chopped

Split chicken breast in half lengthwise; cut into 1/2 inch cubes and set aside. Heat in large skillet; saute onion until translucent. Add mushrooms and cook over medium heat until liquid evaporates; then add garlic, celery and spices and cook 1 minute. Add peppers and cook for 2 minutes. Stir in tomatoes and cook for about 5 minutes. Add wine, lemon juice, hot pepper and mix. Set aside. In another skillet heat half butter. Add half the chicken and sprinkle with black pepper; cook over the high heat, stirring frequently until pieces are evenly and lightly browned. Do not overcook. Transfer chicken to separate pan. Repeat procedure for remainder of chicken and then return the other batch to the skillet. Pour Creole sauce over all, and stir gently to blend. Simmer together for about 1 minute. Sprinkle with parsley and serve.

Makes 8 servings.