Kiwi Chicken

1 pound chicken breast tenders
2 tablespoons oil
Salt, black pepper, red pepper
1/4 cup bell pepper, chopped
1/4 cup celery, chopped
1 cup onion, chopped
1-1/2 tablespoons fresh garlic, minced
2 kiwi fruits, peeled and finely chopped
1 cup pitted prunes, finely chopped
4 tablespoons fresh carrot, peeled and minced
1-1/2 cups water
2 teaspoons dark brown sugar, packed
1 teaspoon Worcestershire sauce
1/2 teaspoon Accent

In a heavy black iron skillet, add oil and set on medium, to low heat. Season chicken heavily with salt, black pepper and red pepper on both sides. Brown in oil on both sides. Remove chicken to a plate and set aside. To same skillet, add remaining vegetables and fruit and saute until tender. Add water, dark brown sugar, Worcestershire sauce and Accent.

Increase heat a little and stir to mix well. After it has cooked into a thick gravy, add browned chicken. If gravy gets too thick, add more water so that the gravy will be the consistency of a thick, but still a little watery gravy. Taste the gravy to see if it may need a sprinkling of more salt or black pepper to taste better. Serve over hot cooked rice with potato salad and favorite vegetable.

Serves 6.

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Cajun Country -- New Iberia, Louisiana