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1
Place half a chicken breast between sheets of plastic wrap.
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2
Pound lightly to a thickness of one-quarter inch with a flat mallet or meat pounder.
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3
Repeat with the remaining halves.
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4
Heat the olive oil in a large skillet.
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5
Add the onions, green peppers, celery, garlic and bay leaf.
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6
Cook, stirring, until the onions become transparent.
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7
Add the paprika, the tomatoes, and salt and pepper to taste.
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8
Stir well.
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9
Continue cooking for 3 to 4 minutes.
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10
Add the Worcestershire sauce and the hot-pepper sauce.
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11
Simmer until the sauce is reduced, about 5 minutes.
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12
Set aside.
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13
Meanwhile, sprinkle the chicken with salt and pepper to taste.
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14
Heat the butter in a heavy skillet over medium heat, and cook the chicken breasts until golden on one side, about 4 minutes.
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15
Turn the pieces and cook for 4 minutes more or until done.
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16
Be careful not to overcook.
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17
Add the vinegar, water or chicken broth, cover, bring to a boil, and simmer for 2 minutes.
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18
Remove the bay leaf.
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19
Keep warm.
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20
To serve, divide the creole sauce among 4 serving plates.
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21
Place the chicken breasts over the sauce and pour the gravy from the skillet over them.
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22
Sprinkle with parsley.
