Yield: 6 servings
|8 \N||Boneless chicken breast fillets (approx 4 oz each)|
|\N \N||Skinned, all visible fat removed|
|2 tablespoons||Vegetable oil|
|1 cup||Thinly sliced onion|
|2 cups||Thinly sliced mushrooms|
|2 tablespoons||Minced garlic|
|1 cup||Chopped celery|
|1 tablespoon||Chopped fresh or 1/2 Tblsp dried oregano|
|1 tablespoon||Chopped fresh or 1/2 Tblsp dried basil|
|2 cups||Sliced green bell pepper|
|2 cups||Peeled diced tomatoes|
|½ cup||Of dry white wine|
|2 tablespoons||Fresh lemon juice|
|½ teaspoon||Crushed red pepper|
|1 tablespoon||Butter (the Nutritional info below is based on Margarine)|
|½ teaspoon||Black pepper|
|2 tablespoons||Chopped fresh parsley|
Chicken Creole by Chef Bubba POB 381146 Duncanville,TX 75138 Rinse chicken and pat dry. Cut into ½ 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 ½ 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 skillet.
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 -