In a heavy 12 inch skillet, melt 1 tablespoon of the margarine over moderate heat.
Add the onion, green pepper, celery, and garlic, and cook, uncovered, until the onion is soft about 5 minutes.
Transfer to a small dish.
Raise the heat under the skillet to moderately high and add the remaining margarine.
While it melts, sprinkle the chicken breasts all over with the paprika and cayenne pepper.
Add the chicken to the skillet and cook about 5 minutes, turning occasionally.
Add half of the cooked vegetables to the skillet along with the tomatoes, rosemary, marjoram, and bay leaf; reduce the heat, cover, and simmer for 20 minutes or until the chicken is fork tender.
Whisk in the flour chicken broth mixture and cook, stirring constantly, until the sauce has thickened about 3 minutes.
Return the remaining vegetables to the skillet and heat for 3 minutes.
Discard the bay leaf.