Chicken Louisiana - cooking recipe

Ingredients

4 tsp. olive oil
1 large green pepper, chopped (about 1 1/4 c.)
1 large onion, chopped (about 1 c.)
1 large celery stalk, diced (about 1/2 c.)
3 cloves garlic, minced
6 chicken breast halves, boned (about 1 1/2 lb.)
1 1/2 tsp. paprika
1/4 to 1/2 tsp. cayenne pepper, ground
24 oz. stewed tomatoes (low sodium preferred)
1 1/2 tsp. dried rosemary
3/4 tsp. dried marjoram
1 to 2 bay leaves
1 1/2 Tbsp. flour
1/3 c. chicken broth or water

Preparation

Using a heavy skillet, saute onion, green pepper, celery and garlic in 2 teaspoons olive oil until the onion is soft - about 5 minutes.
Remove vegetables from the skillet and place in a dish. Add 2 teaspoons olive oil to the skillet, sprinkle the chicken breasts with the paprika and cayenne pepper and cook in skillet on medium high heat, turning as needed; cook for about 5 minutes. Add back about half of the cooked vegetables to the chicken.
Add the tomatoes, rosemary, marjoram, and bay leaves; reduce the heat, cover and simmer for about 10 minutes or until the chicken is fork-tender.
Whisk together the flour and chicken broth (or water), add to the skillet and stir the mixture constantly until it has thickened - about 3 minutes.
Add the remaining cooked vegetables to the mixture and heat for a couple of minutes. Remove the bay leaves and serve with or over rice.