Chicken saute a la creole

3 lb Broiler-Fryer Chicken
1 1/2 ts Salt
1 c Cooking oil
1 c Green pepper chopped
1 Clove garlic, Minced
2 tb Chicken drippings
3/4 c Flour
1/2 ts Pepper
1 c Onion chopped
2 c Sieved tomatoes
1/4 ts Basil

Cut chicken into serving size pieces, put flour,salt and pepper into a
shaker bag and evenly coat chicken. Heat oil in a skillet over medium
heat and brown the chicken evenly. When chicken is browned remove and
set it aside keeping it warm. Pour off 2 tablespoons of chicken
drippings. Add drippings onions and peppers to a large skillet and
cook over low heat until onion is tender. Add tomatoes, garlic and
basil. Stir in chicken and cover. Simmer 30 to 40 minutes or until
chicken is tender. Stir sauce occasionally.