2 tablespoon vegetable oil
1 cup fresh mushrooms, sliced
1/2 cup diced celery
1/2 cup diced sweet green pepper
1/2 cup green onions, sliced
1 clove garlic, minced
1/2 cup tomato juice
1 to 2 tablespoon Louisiana-style hot pepper sauce
2 teaspoon cornstarch
1-1/2 teaspoon Dijon mustard
1/2 teaspoon chili powder
1/2 teaspoon granulated sugar
2 large tomatoes, diced
6 boneless, skinless chicken breast halves
Olive Oil
Salt and pepper
Hot cooked rice or orzo
Heat oil over medium heat in a large frying pan. Cook mushrooms, celery, green pepper, green onions and garlic, stirring, for 5 minutes. Combine tomato juice, hot pepper sauce, cornstarch, mustard, chili powder and sugar; stir into pan along with tomatoes. Cook, stirring, over high heat until boiling. Reduce heat, cover and simmer 10 to 15 minutes.
Meanwhile, brush chicken breasts with olive oil, and sprinkle with salt and pepper. Grill over medium heat (4 to 5 inches from heat) for 15 minutes or until chicken is no longer pink inside, turning once. Serve with tomato sauce and hot cooked rice or orzo.