Finely dice onion to make 1/4 cup

Finely dice celery and green pepper to make 1/4 cup each

Cut tomatoes in quarters lengthwise, scoop out the seeds and cut into medium dice

Remove leaves from oregano and thyme and mince

Melt butter in a medium skillet over medium heat

Add onion, celery and green pepper and cook until tender, about 5 minutes

Stir in 1 teaspoon Cajun/Creole spice and sugar and toss well

Add wine and bring to a boil.Stir in tomatoes and hot sauce, simmering until tomatoes soften, about 5 minutes

Add fresh herbs and cream

Salt and pepper to taste

Keep warm

Preheat grill

Trim chicken and pound to an even 1/2-inch thickness between two sheets of plastic wrap

Season well using 2 tablespoons Cajun/Creole spice

Let stand at room temperature 20 to 30 minutes

Brush with oil and grill 4 minutes per side

Reheat sauce, if necessary, and spoon over chicken to serve.