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 peppers, 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" cubes and set aside.

Heat oil in a large skillet, saute onion until transparent. Add mushrooms and cook over medium heat until liquid evaporates; then add garlic, celery and spices and cook for 1 minute. Add peppers and cook for 2 minutes. Stir in tomatoes and cook for about 5 minutes. Add wine, tomato juice, hot pepper and mix; set aside.

In another skillet, heat half the butter. Add half the chicken and sprinkle with black pepper. Cook over high heat, stirring frequently, until pieces are evenly and lightly browned. Do not over cook. Transfer chicken to separate dish. Repeat procedure for remaining chicken and then return the first 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. Yield: 8 servings. Approximately 230 calories per serving.