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Ingredients
4 skinless, boneless chicken breasts, halved, about 1 ¼ pounds
1 tablespoon olive oil
¾ cup onion strips
¾ cup cored, seeded and julienned green pepper
¾ cup sliced celery
1 tablespoon finely chopped garlic
1 bay leaf
1 tablespoon paprika
1 cup peeled, diced tomatoes, or 1 cup canned crushed tomatoes
Salt and freshly ground pepper to taste
1 teaspoon Worcestershire sauce
1 teaspoon hot-pepper sauce (like Tabasco)
1 tablespoon butter
1 tablespoon wine vinegar
4 tablespoons water or chicken broth
4 tablespoons finely chopped parsley
Nutritional analysis per serving (4 servings)
12 grams carbs; 112 milligrams cholesterol; 285 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 11 grams fat; 3 grams fiber; 735 milligrams sodium; 35 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place half a chicken breast between sheets of plastic wrap. Pound lightly to a thickness of one-quarter inch with a flat mallet or meat pounder. Repeat with the remaining halves.
- Step 2
Heat 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.
- Step 3
Add the Worcestershire sauce and the hot-pepper sauce. Simmer until the sauce is reduced, about 5 minutes. Set aside.
- Step 4
Meanwhile, 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.
- Step 5
Add the vinegar, water or chicken broth, cover, bring to a boil, and simmer for 2 minutes. Remove the bay leaf. Keep warm.
- Step 6
To 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.
Private Notes
Comments
For those of you who like me are allergic to garlic (and onions and all that family), you can replace the garlic by 1/2 TBP ground cumin - delicious!
Very yummy and so easy to prep. My chopped veggies were pretty big so I had to cook my celery down a lot longer but it tastes amazing.
For those of you who like me are allergic to garlic (and onions and all that family), you can replace the garlic by 1/2 TBP ground cumin - delicious!
Creole chicken is a good idea, but the sauce lacked dimension. I didn't have hot sauce and maybe this was the fundamental component needed? Took a lot of time and I tried to troubleshoot, but with diminishing returns.