Creole Chicken

Creole Chicken
Creole Chicken

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    (6- to 8-oz.) skinned and boned chicken breasts $

  • $

  • Kosher salt and ground black pepper

  • 4 1/2

    teaspoons olive oil $

  • 1/4

    cup chopped yellow onion

  • 1/4

    cup chopped green bell pepper $

  • 2

    garlic cloves, minced

  • 1/2

    teaspoon paprika

  • 1/2

    cup sliced fresh mushrooms $

  • 1 1/2

    cups canned diced tomatoes, drained $

  • 1

    tablespoon tomato paste

  • 3

    tablespoons all-purpose flour

  • 2 1/2

    cups reduced-sodium chicken broth

  • 1

    tablespoon fresh lemon juice

  • 1

    teaspoon prepared horseradish

Directions

. Sprinkle chicken breasts with salt and pepper. Working in batches, cook 2 breasts in hot olive oil in a Dutch oven over medium-high heat 4 to 5 minutes on each side or until browned. Remove chicken from Dutch oven; cover with aluminum foil to keep warm. 2. Add onion and bell pepper to Dutch oven; sauté 5 minutes or until tender. Stir in garlic and paprika; sauté 1 minute. Add mushrooms; sauté 5 minutes. Stir in tomatoes and tomato paste, and cook, stirring constantly, 2 minutes. Add flour, and cook, stirring constantly, 1 minute. Stir in broth; boil. Reduce heat to medium; simmer, stirring occasionally, 5 minutes. Stir in lemon juice, horseradish, and chicken; simmer 10 minutes or until chicken is cooked through. Add salt and pepper to taste.

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