Creole Chicken

Name: Creole Chicken
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

14 ingredients

2 steps

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

1

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; saute 5 minutes or until tender. Stir in garlic and paprika; saute 1 minute. Add mushrooms; saute 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.