Chicken Piquante with Rice

Description
Makes 4 servings

Ingredients

 * 2 tablespoons vegetable oil
 * 4 boneless skinless chicken breast halves (about 1-1/2 pounds)
 * 2 tablespoons all-purpose flour
 * 1 cup chopped celery
 * 1/2 cup chopped onion
 * 1/4 cup chopped fresh parsley
 * 1 pound fresh tomatoes, peeled, seeded, and cut into 1/2-inch cubes
 * 1/4 to 1/2 teaspoon ground red pepper
 * 1 15-ounce can tomato sauce
 * 2 cups hot cooked rice

Directions
Heat oil in large skillet over high heat until hot. Add chicken; cook until brown on both sides. Remove from skillet; set aside.

Reduce heat to low; add flour to oil left in skillet. Stir about 15 minutes or until brown, being careful not to burn. Add celery, onion and parsley; cook and stir 3 to 5 minutes.

Return chicken to skillet; add tomatoes, pepper and tomato sauce. Cover and simmer 25 to 30 minutes or until chicken is no longer pink in center. Serve over hot rice. Garnish as desired.