Chicken Creole

Posted by RackyRain at 1/13/2002 12:56 am

1 pound skinless boneless chicken breast halves
1 teaspoon paprika
1/4 teaspoon cayenne pepper
2 tablespoons light butter, divided
3/4 cup chopped onions
1/2 cup chopped green bell peppers
1/4 cup chopped celery
2 cloves garlic, minced
1 (14 1/2 ounce) can chopped stewed tomatoes, undrained
1 teaspoon rosemary
1/2 teaspoon marjoram
1 bay leaf
1 tablespoon flour
1/4 cup water
3 cups hot cooked rice

Sprinkle the chicken with paprika and cayenne pepper and set aside.

In a large frying pan, saut? the onions, bell peppers, celery, and garlic in 1 tablespoon of the butter for 5 minutes over medium heat. Remove vegetables from pan.

Turn heat to medium high and melt remaining 1 tablespoon butter in frying pan. Add chicken and cook for about 5 minutes, turning to brown on both sides.

Add tomatoes with liquid, rosemary, marjoram, bay leaf, and half of the cooked vegetables.

Reduce heat, cover, and simmer for 20 to 25 minutes or until chicken is tender. Blend flour and water until smooth. Stir gradually into frying pan.

Cook, stirring constantly, until mixture thickens. Add remaining vegetables and heat through.

Remove and discard bay leaf.

Serve with rice.

Makes 4 servings.

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