Chicken Breasts Creole Style
- Total Time
- 35 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 4skinless, boneless chicken breasts, halved, about 1¼ pounds
- 1tablespoon olive oil
- ¾cup onion strips
- ¾cup cored, seeded and julienned green pepper
- ¾cup sliced celery
- 1tablespoon finely chopped garlic
- 1bay leaf
- 1tablespoon paprika
- 1cup peeled, diced tomatoes, or 1 cup canned crushed tomatoes
- Salt and freshly ground pepper to taste
- 1teaspoon Worcestershire sauce
- 1teaspoon hot-pepper sauce (like Tabasco)
- 1tablespoon butter
- 1tablespoon wine vinegar
- 4tablespoons water or chicken broth
- 4tablespoons finely chopped parsley
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
285 calories; 11 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 35 grams protein; 735 milligrams sodium
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.
Powered byPreparation
- 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
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Cooking Notes
Aline Daufresne
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!
Aline Daufresne
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!
April Murphy
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.
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