Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      bunch         scallions -- 6 to 8
   2      ribs          celery
   1      large         red bell pepper
   4                    skinless -- boneless chicken
                        -- breast halves
     1/4  cup           flour
   1      teaspoon      thyme
     1/8  teaspoon      cayenne pepper
   2      tablespoons   butter
   1      tablespoon    vegetable oil
   3      cloves        garlic -- minced or crushed
                        -- through a press
   1      14 oz can     stewed tomatoes with their
                        -- juice
     1/4  cup           chicken broth
   3      drops         hot pepper sauce
   1                    bay leaf
     1/4  pound         kielbasa or other precooked garlic
                        -- sausage

Preparation:

1) Coarsely chop the scallions. Dice the celery and bell pepper. Cut the chicken into bite sized pieces 2) In a plastic bag, combine flour, thyme and cayenne, and shake to mix. Add chicken and shake to coat lightly. Remove chicken and reserve excess flour mixture. 3) In a large skillet, warm 1 Tbs.. of the butter in the oil over medium high heat until the butter is melted. Add the chicken and cook until it is browned all over, about 7 min. Remove chicken to a plate and cover loosely to keep warm. 4) Add 1 remaining Tbs.. butter to the skillet and heat until melted. Add the garlic and the reserved dredging mixture. Cook, stirring, until the flour is no longer visible, about 1 min. 5) Add tomatoes and their juice, the chicken broth, scallions, celery, bell pepper, hot pepper sauce and bay leaf, and bring to a boil over medium-heat. Reduce heat to low, cover and simmer, stirring occasionally, until the vegetables are tender, about 15 min. 6) Meanwhile, dice the sausage. 7) Return the stew to a boil over medium-high heat. Return the chicken (and any juices that have accumulated on the plate) to the skillet along with the sausage, and heat until the chicken is cooked through, about 3 min. Remove the bay leaf before serving. A few notes: As can be seen above, this isn't a light, heart healthy kind of meal. I don't really know how to fix that other than getting rid of the kielbasa which takes a lot away from the taste. I tend to add more seasoning in the form of both hot pepper sauce and paprika and I tend to cook it a bit longer on the last stage for a better mix of flavo