3 whole chicken breasts, split & skinned (about 3 lb.)
3 tbsp. sweet unsalted butter
1 c. sliced onion
1/2 c. diced green pepper
1 clove garlic, crushed
1/2 tsp. oregano leaves
1/2 tsp. basil leaves
1/4 tsp. ground black pepper
1/4 tsp. celery seed
1 bay leaf
1 (16 oz.) can low sodium tomatoes, undrained
2 tbsp. all purpose flour
Chopped parsley

Remove fat from chicken. Melt butter in skillet; brown both sides of chicken. Remove. Add onion, green pepper and garlic to skillet. Saute until onion is tender. Stir in seasonings and tomatoes. Add chicken. Bring to a boil. Cover; reduce heat and simmer for 1 hour, turning chicken halfway through cooking. Remove bay leaf. Remove chicken to serving platter. Blend together flour and small amount of sauce from skillet; stir into mixture in skillet. Cook until thickened, about 3 minutes. Pour over chicken. Garnish with parsley. Makes 6 servings.