Recipe: Quick Chicken Creole

An actual low fat recipe that the teenager did not complain about! I got this from the Slim Gourmet column in the local paper. I served it with brown rice and a green salad. We all loved it.

Substitutions: I like to use bottled minced garlic, so I used a teaspoon of that in place of the garlic salt. I also used a chicken bouillion cube and a cup of hot water in place of the consomme.

Makes 4 servings

1 pound boneless, skinless chicken breasts
1 16-ounce can tomatoes
1 cup consomme or tomato juice
1 onion peeled and sliced
1 teaspoon garlic salt
1 green bell pepper seeded and chopped
1 cup sliced celery
1 or 2 bay leaves
1/2 teaspoon thyme
Generous dashes hot pepper sauce (to taste)

Cut the chicken breasts in half. Combine with all remaining ingredients in a covered pot. Bring to a boil, then lower the heat to just simmering. Cover and simmer over very lowheat until chicken is tender, about 25 minutes. Uncover and cook over medium heat until the liquid evaporates to a sauce consistency.