2 lbs. boneless chicken breast,, cut into cubes (2-3 breast)
2 Tbl. fresh parsley, finely chopped, for garnish
Instructions
Heat oil in large skillet. Sauce' onion until translucent, about 5
minutes. Add mushrooms and cook another 5 minutes. Add garlic,
celery, oregano and basil, cajun seasoning and cook for 1 minute.
Add green pepper and cook for 2 minutes. Stir in tomatoes and cook
for 5 minutes. Mix in wine, lemon juice and pepper flakes. Mix well
and set aside.
Sprinkle the chicken with herbes de provence. In another large skillet or wok,
heat the margarine, add the chicken and sprinkle with black pepper,
to taste. Cook over medium-high heat, stirring often, until lightly
browned, about 4-5 minutes.
Pour the sauce over the chicken and blend. Simmer about 1 minute.
Sprinkle with parsley and serve over rice or noodles.
Serving
Suggestions
NOTE- Once everything was chopped, the recipe went fairly quickly. Cut in half for two people.
Originally Submitted
3/26/2021
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