Follow these steps for perfect results
Chicken Breast
boneless, skinless, cubed
Mushroom
sliced thin
Celery
chopped
Basil
Tomato
peeled and diced
Lemon Juice
Margarine
Black Pepper
freshly ground
Oil
Onion
sliced thin
Garlic
minced
Oregano
Green Pepper
sliced
Dry White Wine
Crushed Red Pepper
Parsley
freshly chopped
Split chicken breasts in half lengthwise and cut into 1/2-inch cubes.
Heat oil in a large skillet over medium heat.
Sauté onion until translucent.
Add mushrooms and cook until liquid evaporates.
Add garlic, celery, basil, and oregano and cook for 1 minute.
Add green pepper and cook for 2 minutes.
Stir in diced tomatoes and cook for about 5 minutes.
Add white wine, lemon juice, and crushed hot red peppers.
Mix well and set aside as Creole sauce.
In another skillet, heat half the margarine.
Add half the chicken and sprinkle with fresh ground pepper.
Cook over high heat, stirring frequently, until chicken is evenly and lightly browned. Do not overcook.
Transfer chicken to a separate dish.
Repeat procedure for remaining chicken and then return the first batch to the skillet.
Pour Creole sauce over all the chicken and stir gently to blend.
Simmer together for about 1 minute.
Sprinkle with fresh parsley before serving.
Expert advice for the best results
Adjust the amount of crushed red pepper to your desired level of spiciness.
Serve over rice or pasta for a complete meal.
Garnish with a dollop of sour cream or yogurt for added creaminess.
Everything you need to know before you start
15 minutes
Can be made 1-2 days ahead of time. Flavor improves with time.
Serve hot over rice, garnished with parsley and a lemon wedge.
Serve with white rice or pasta.
Serve with a side of steamed vegetables.
Pairs well with the spicy and savory flavors.
Discover the story behind this recipe
A staple in Creole cuisine, reflecting the blend of European, African, and Caribbean influences.
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