2 t oil
1 c chopped onion
½ c chopped green bell pepper
¼ c chopped celery
chicken breast cutlets (boneless, skinless)
salt and fresh pepper, to taste
1 T all-purpose flour (rice flour for gluten-free)
2 c water
2 links (6 oz) andouille chicken/turkey sausage (Applegate)
1 bay leaf
¼ c chopped scallion
Heat a large deep non-stick skillet over medium heat. When hot, add the oil, onions, peppers and celery. Cook 3 to 4 minutes, stirring.
Push the vegetables to the edges of the skillet and add the chicken, season with salt and pepper. Brown 2 to 3 minutes on each side, then sprinkle the flour over the chicken and vegetables.
Add the water, sausage and bay leaf, adjust salt and pepper to taste, then cover and reduce heat to low. Simmer 30 to 35 minutes, remove bay leaf and top with scallions. Serve with rice.