Sautéed chicken with the Creole trinity, 'onion, bell pepper and celery' in a spicy white wine and tomato sauce. Serve over hot cooked rice.

Chicken Creole

2 tablespoons vegetable oil

1 cup thinly sliced onion

1 cup chopped celery with leaves

1 cup diced green pepper

4 garlic cloves, finely minced

2 cups sliced fresh mushrooms

2 cups diced uncooked chicken

1 (15 1/2-ounce) can tomatoes

1/2 cup Chablis or other dry white wine

1/4 to 1/2 teaspoon crushed red pepper flakes

1/4 teaspoon freshly ground black pepper

1 bay leaf

Hot cooked rice for accompaniment

1. Heat oil in a large skillet over medium-high heat until hot. Add onion and next 3 ingredients; saute until crisp-tender.
2. Add mushrooms and cook about 3 minutes, stirring occasionally.
3. Add chicken and next 5 ingredients; cook 25 minutes. Discard bay leaf.
4. Serve over hot cooked rice.

Makes 4 servings.