02Heat the olive oil in a large skillet. Add the onions, green peppers, celery, garlic and bay leaf. Cook, stirring, until the onions become transparent. Add the paprika, the tomatoes, and salt and pepper to taste. Stir well. Continue cooking for 3 to 4 minutes.03Add the Worcestershire sauce and the hot-pepper sauce. Simmer until the sauce is reduced, about 5 minutes. Set aside.04Meanwhile, sprinkle the chicken with salt and pepper to taste. Heat the butter in a heavy skillet over medium heat, and cook the chicken breasts until golden on one side, about 4 minutes. Turn the pieces and cook for 4 minutes more or until done. Be careful not to overcook.05Add the vinegar, water or chicken broth, cover, bring to a boil, and simmer for 2 minutes. Remove the bay leaf. Keep warm.06To serve, divide the creole sauce among 4 serving plates. Place the chicken breasts over the sauce and pour the gravy from the skillet over them. Sprinkle with parsley.