Title: Chicken Sauce Piguant
Categories: Cajun Diet Entree Poultry Garlic
Yield: 4 Servings

1	tb	Olive oil
4		Whole chicken breast, skinned and boned
2	lg	Onions, finely chopped
1/4	c	Celery, finely chopped
1/4	c	Green bell pepper, fine/chop
2	cl	Garlic, minced
3	tb	All-puropose flour
6	oz	Can low-sodiun tomato sauce
2	md	Tomatoes, peeled, seeded and chopped (about 1 cup)
1/8	ts	Dried basil leaves, crushed
1/8	ts	Ground red pepper
1/8	ts	Ground black pepper
1/4	c	Finely chopped green onions
3	tb	Freah parsley, very finely chopped
2	c	Hot cooked rice

In a large heavy skillet over a medium heat, heat the olive oil. Add the chicken and brown it on both sides. Romove the chicken and set aside. Add the onions, celery, bell pepper and garlic to the skillet and saute' for 15 minutes, stirring often. Stir in the flour and cook for 10 minutes, or until brown, stirring constantly. Add the tomato sauce, tomatoes, basil and red and black peppers. Reduce the heat and simmer, covered, for 15 minutes, stirring occasionally.

Add the chicken, cover and continue cooking for 30 minutes, or until the chicken is tender. Add the green onions and parsley and cook for 1 minute. Serve over rice.

Per Serving: KCAL 418, FATgm 7, CHOLmg 120, SODmg 133

Source: Enola Prudhomme's "Low-Calorie Cajun Cooking" Copyright 1991

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