Chicken Sauce Piquant
	
	1    tablespoon olive oil
	3-4  chicken breasts, skinned and boned
	2    large onions, finely chopped
	1/4  cup finely chopped celery
	1/4  cup finely chopped green bell pepper
	2    cloves garlic, minced
	3    tablespoons all-purpose flour
	1    can low-salt tomato sauce
	2    medium tomatoes, seeded and chopped(1 cup)
	1/8  teaspoon dried basil, crushed
	1/8  teaspoon ground red (cayenne) pepper
	1/8  teaspoon ground black pepper
	1/4  cup chopped green onions
	3    tablespoons finely chopped fresh parsley
	2    cups cooked rice
	
	Over medium heat in a heavy skillet, heat the oil. Add the chicken and
	brown on both sides.  Remove the chicken and set aside.  Add the onions,
	celery, green pepper and garlic and sauté for 15 minutes, stirring
	often.  
	
	Stir in the flour and cook for about 10 minutes, or until brown, stirring
	constantly. 
	
	Add the tomato sauce, tomatoes, basil, 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 an
	additional minute.
	
	Serve over rice.  

	
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