2 large boneless chicken breasts
2 tbsp. olive oil
2 cans (15 oz. each) tomato sauce
1 small onion, diced
1/4 c. celery
1/4 c. bell peppers
1 c. chicken broth
1 (10 oz.) pkg. okra (fresh is best)
1/2 tsp. hot sauce

Heat oil, add chicken and cook over medium heat until brown. Remove chicken (keep warm). Add tomato sauce, broth, okra and hot sauce to pan. Mix well, scraping your brown bits. Return chicken to pan. Spoon sauce over chicken and cook, covered, for 20 minutes. Serve over rice or with potatoes.