Yield: 6 servings
8 Boneless chicken breast -dried basil
-fillets (approx 4 oz each) 2 c Sliced green bell pepper
Skinned, all visible fat 2 c Peeled diced tomatoes
-removed 1/2 c Of dry white wine
2 tb Vegetable oil 2 tb Fresh lemon juice
1 c Thinly sliced onion 1/2 ts Crushed red pepper
2 c Thinly sliced mushrooms 1 tb Butter (the Nutritional info
2 tb Minced garlic -below is based on
1 c Chopped celery -Margarine)
1 tb Chopped fresh or 1/2 Tblsp 1/2 ts Black pepper
-dried oregano 2 tb Chopped fresh parsley
1 tb Chopped fresh or 1/2 Tblsp
Chicken Creole by Chef Bubba POB 381146 Duncanville,TX 75138
Rinse chicken and pat dry. Cut into 1/2 inch cubes and set aside.
Heat oil in a large skillet over medium high heat. Add onion and saute'
until translucent. Add mushrooms and cook over medium heat until liquid
evaporates. Add garlic, celery and herbs and cook for 1 minute. Add bell
pepper and cook for 2 minutes. Stir in tomatoes and cook for 5 minutes. Add
wine, lemon juice and red pepper and mix well. Set aside.
In another skillet over high heat, melt 1/2 Tblsp butter. Add half the
chicken fillets and sprinkle with black pepper. Cook, stirring frequently,
until pieces are lightly browned and cooked through. Do no overcook. Repeat
procedure with remaining chicken and butter, then return first batch to
Pour sauce over all and stir gently to blend. Simmer about 1 minute.
Sprinkle with parsley and serve.
Calories 178 kcal - Protein 21 gm - Carbohydrates 7 gm - Sodium 80mg
Cholesterol 49 mg - Total Fat 8gm - Saturated Fat 2gm -
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