2 tbsp. unsalted butter
1 med. yellow onion, chopped
1 med. green pepper, chopped
1 lg. stalk celery, chopped
2 cloves garlic, minced
2 whole chicken breasts
1/4 c. low sodium chicken broth or water
1/4 tsp. cayenne pepper
1 can low sodium stewed tomatoes
1 tsp. dried rosemary, crumbled
1/2 tsp. marjoram, crumbled
1 tsp. paprika
1 tbsp. flour
1 bay leaf

Chicken breasts are halved and skinned (best with boned chicken breasts). In a 12 inch skillet melt 1 tablespoon of butter over low heat. Add onion, green pepper, celery and garlic; cook uncovered until onion is soft. Transfer to small dish. Raise heat in skillet to medium and melt rest of butter.

While it melts sprinkle chicken breasts all over with paprika and cayenne pepper. Add chicken to skillet, cook 5 minutes, turning occasionally. Add half of the vegetables to skillet along with the tomatoes, rosemary, marjoram and bay leaf. Reduce heat, cover and simmer for 20 minutes until chicken is fork tender.

Combine flour and broth or water. Add to chicken stirring constantly about 3 minutes until mixture thickens. Return the rest of the vegetables and cook 3 minutes. Discard bay leaf. Serve over rice. Makes 4 servings.