Ingredients
- 1 pound chicken breasts, skinned and deboned
- 2 tablespoons butter
- 1 tablespoon olive oil
- Creole seasoning
- 10 large white mushrooms
- 1 large green pepper
- 1 small yellow onion
- Salt and white pepper, to taste
- 1/3 cup slivered almonds
Preparation
Step 1
To prepare chicken: Cut chicken breasts in 4 pieces. Pound each to 1/8 inch thick. In large frying pan, melt butter and heat oil. Season 1 side of each breast with creole seasoning. Place seasoned side face down in pan. Saute on medium high, about 3 to 4 minutes.
To prepare vegetables: While chicken is cooking, cut mushrooms into slices. Cut green pepper into l-inch cubes. Dice onion. Add vegetables to corner of pan. Saute. Turn chicken breasts. Add creole seasoning. Cook about 2 to 3 minutes, or until done. (Inside of meat should be white, but still juicy.) Remove chicken and keep warm on a platter. Continue cooking vegetables, adding salt and white pepper to taste. Add slivered almonds and cook 2 to 3 minutes, or until toasted.