Chicken Creole for 2

Chicken Creole

2 teaspoons olive oil
3/4 pound boneless, skinless chicken breast,
cut into 1-inch cubes
1/2 medium onion, sliced (1 cup)
1/2 green bell pepper, sliced
1 stalk celery, sliced
4 garlic cloves, crushed
2 cups canned chopped tomatoes
2 teaspoons dried oregano
1 tablespoon Worcestershire sauce
1/8 teaspoon cayenne pepper
Salt and freshly ground black pepper
Hot pepper sauce

Heat olive oil in a medium nonstick skillet over high heat. Add cubed chicken and brown on all sides for 3 minutes. Remove to a plate, lower heat to medium high. Add onion, green pepper, celery and garlic and saute 3 minutes. Add tomatoes, oregano, Worcestershire sauce and cayenne pepper and return chicken to pan. Simmer 3 minutes. Add salt and pepper to taste.

Spoon chicken and sauce over rice and pass the hot pepper sauce.

Makes 2 servings.