Chicken Etouffee

Ingredients

• 1/2 cup butter (see note)
• 2 cups chopped onions
• 1 1/2 cups chopped bell pepper
• 1 1/2 cups celery, chopped
• 2 cloves garlic, peeled and chopped
• 1 (14 ounce) can chopped tomatoes, undrained
• 1 cup chicken broth
• 2 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted
• 2 teaspoons salt
• 1 1/2 teaspoons black pepper
• 1 1/2 teaspoons white pepper
• 2 pounds boneless chicken breasts, cut into bite-size pieces
• 1 cup finely chopped parsley
• Cooked rice (optional)

Instructions

1. Melt butter in a large skillet over low heat. Add onions, bell pepper, celery, garlic and sauté until vegetables soften and begin to release their juices, about 6 minutes.
2. Add tomatoes with their liquid and chicken broth. Simmer for 5 minutes.
3. Add cream of chicken soup and stir until smooth.
4. Stir in salt, black and white peppers and chicken pieces. Cover and simmer over low heat for 1 hour, stirring occasionally.
5. Stir in parsley and serve over rice if desired.

To reduce fat, butter may be reduced by half.