8 to 10 chicken breast
4 tbsp. butter
1 tsp. salt
Few grains of pepper
1/2 tsp. cayenne
1/2 tsp. powdered thyme
3 cloves garlic
2 tbsp. flour
1/2 c. chopped onion
1/4 c. chopped green pepper
1 (16 oz.) can Delmonte Cajun or Italian style stewed tomatoes
2 tbsp. minced parsley
1/2 c. white wine
2 (10 oz.) cans beef consomme
2 bay leaves

Saute chicken in melted butter; brown all sides; remove chicken from pan and add onion and bell pepper; saute slowly for 5 minutes. Combine flour and seasonings and add to pan stirring constantly. Gradually add beef consomme, still stirring. Blend tomatoes in blender and add to above along with parsley, wine, and bay leaves. Add chicken, cover and simmer for about 45 minutes or until chicken is tender. Serve over hot cooked rice. Serves 4 to 6.