Ingredients

• 4 chicken breasts, cubed
  
• 2 tablespoons butter
  
• 1/2 lb. sliced mushrooms
  
• 1/2 cup chopped bell pepper
  
• 1/2 cup chopped onion
  
• 1/2 cup sliced celery
  
• 1 tablespoon minced garlic
  
• 1/2 teaspoon salt, sugar and tobasco sauce
  
• 1/2 teaspoon crumbled thyme leaves
  
• 2 bay leaves
  
• 1 16 oz. can cut tomatoes
  
  

  Directions

  Cook cubed chicken in skillet until it is not pink in center. In stew pot melt butter and add mushroom, bell pepper, onion, celery and garlic. Cook until transparent. Add chicken and remaining ingredients. Let simmer over medium heat about 15 minutes. Remove bay leaves and serve over cooked rice.