1 tbsp. butter
1 tbsp. olive oil
8 boned and skinned chicken breast halves
1/2 c. unbleached white flour
1/2 tsp. salt (optional)

SEASONING MIX:

3/4 tsp. oregano
1/2 tsp. thyme
1/2 tsp. salt
1/2 tsp. paprika
1/4 tsp. freshly ground pepper
1/2 tsp. cayenne pepper
1/4 tsp. white pepper

Use more or less of the pepper for a hotter or milder taste. 3/4 c. chopped onion 2 stalks celery, diced 1/2 c. chopped green pepper 1 tomato, coarsely chopped 2 tbsp. olive oil 1 (10 3/4 oz.) can chicken broth, strain out fat 1 sm. (8 oz.) can tomato sauce 1 potato, peeled and diced 2 bay leaves

Preheat oven to 350 degrees. Melt butter with oil in a shallow baking pan in the oven, about 5 minutes. Meanwhile, shake chicken in a plastic bag filled with flour and salt until chicken is coated. Place chicken in a single layer in the baking pan and bake for 25-30 minutes until almost cooked through.

While chicken is baking, combine oregano, thyme, basil, salt, paprika, and pepper spices and set aside.

In a large frying pan, saute garlic, onion, celery, green pepper, and tomato in oil until soft. Add seasoning mix and let simmer for about a minute. Add broth and tomato sauce, bring to a boil, then simmer for 5 minutes. Lower heat, and add chicken breasts and potato. Cook until potatoes are soft and chicken is done.