Chicken Etouffee

---------- Recipe via Meal-Master (tm) v8.02

Title: CHICKEN ETOUFFEE
Categories: Low-cal, Chicken
Yield: 8 servings

1 x Lg Onion, chopped
1 x Sm Green Pepper, chopped
1/2 x Sm Sweet Red Pepper, chopped
2 x Stalks Celery, chopped
1 x Clove garlic, minced
2 T Margarine
2 T Flour
3 c Chopped,cookd Chicken Breast
3/4 c Water
3/4 t Dry Chicken bouillon powder
1/2 t Dried whole Thyme
1/4 t Salt
1/4 t Red pepper
1 ds Hot sauce
2 c Hot cooked parboiled Rice
1 T Chopped fresh Parsley

Coat a large skillet with Pam; place over med heat until hot. Add onion
and other vegetables, saute until tender. Remove from skillet, set aside.
Place margarine and flour in skillet; cook over low heat 5 minutes,
stirring constantly, until mixture is color of a copper penny. Return
vegetables to skillet. Add chicken and other ingredients except rice and
parsley. Simmer 2 minutes or till thoroughly heated. Serve over hot,cooked
rice. Sprinkle with parsley.
PER SERVING: 182 calories, 18 g protein, 5 g fat, 15 g carbohydrates, 45 g
cholesterol, 1.5 mg iron, 352 mg sodium, 32 mg calcium.

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