Creole Chicken
2/3 cup long grain rice
1 small onion, finely chopped (1/4 cup)
1/4 cup finely chopped green pepper
2 tablespoons butter or margarine
1 8oz. can tomato sauce
1 4oz. can mushroom stems and pieces, drained
1/2 teaspoon sugar
1/4 to 1/2 teaspoon bottled hot pepper sauce
1 bay leaf
2 whole large skinned and boned chicken breasts, halved lengthwise Cook
rice according to package directions. Meanwhile, in a large skillet cook onion
and green pepper in butter or margarine until vegetables are tender but not
brown. Stir in tomato sauce, and bay leaf. Bring to boiling. Reduce the heat.
Cook uncovered, over medium low heat for 5 minutes. Remove bay leaf.
Meanwhile, place each chicken breast half, boned side up, between 2 pieces of
clear plastic wrap. Working from the center to the edges, pound the chicken
lightly with the fine-toothed or flat side of a meat mallet to 1/4 inch
thickness. Remove the plastic wrap. Place chicken pieces in the skillet. Spoon
sauce over pieces. Cook, covered, over medium heat for 5 to 7 minutes or till
meat is no longer pink. Serve over rice. Makes 4 servings.
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