Lana'S Chicken Supreme - cooking recipe

Ingredients

6 boneless, skinless chicken breast halves
3/4 tsp. salt
1/2 tsp. cayenne pepper
1/2 c. all-purpose flour
1/4 c. Crisco shortening or Crisco oil
2 medium yellow onions, chopped
2 cloves garlic, finely chopped
1 medium green bell pepper, coarsely chopped
2 medium ripe tomatoes, coarsely chopped *
2 Tbsp. ketchup
1 tsp. dried thyme leaves
1 bay leaf
1 c. chicken broth, canned or homemade
3 Tbsp. chopped fresh parsley
4 c. hot cooked rice (without salt or fat)

Preparation

Cut chicken into 1-inch strips.
Combine salt and cayenne pepper.
Sprinkle on chicken.
Place flour in plastic bag.
Add chicken pieces one at a time.
Shake to coat lightly.
Heat Crisco shortening or Crisco oil in large skillet on medium-high heat. Cook and stir chicken until no longer pink.
Remove to side dish with slotted spoon.
Add onion, garlic and green pepper to skillet.
Cook and stir on medium-high heat 3 minutes.
Stir in tomatoes, ketchup, thyme, bay leaf and chicken broth.
Reduce heat to medium.
Cook, uncovered, 10 minutes, stirring occasionally. Add chicken and parsley.
Reduce heat.
Simmer 5 minutes longer. Remove bay leaf.
Serve over hot rice.
Makes 6 servings. Contains 460 calories, fat 12 g (108 cal or 23% of total calories), sat fat 1 g (<5% of total calories), carb 54 g, protein, 33 g, chol 65 mg and sodium 540 mg.